- Active Time 35m
- Total Time 35m
Frying has always been a popular method of cooking in all regions of Italy. Famous fried dishes are: the fritto misto alla Piemontese, a dish from the Piedmont area where the cooks used to fry together ingredients such as meat, liver, amaretti biscuits, apples and potato croquettes in clarified butter; the fritto misto bolognese, another very rich mixed fried dish with gnocchi from Bologna; the Tuscan version, made chiefly with vegetables; and the Neapolitan version with its infinite variety of croquettes or fish.
- 1/4 ounce yeast
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 7 ounces salami, thinly sliced
- 1 cup Parmesan cheese, sliced
- 4 cups olive oil, for frying
Dissolve the yeast in the milk.
Heap the flour in a mound on a work surface. Make a well in the center, pour in the milk and yeast mixture and add a little salt. Work the mixture into a soft dough. Shape the dough into a ball and set aside covered, in a warm place, until doubled in volume. with a rolling pin, roll out the dough into a rectangle. Fold the rectangle into 4 and roll out once more into a rectangle. Repeat this process 4 times. Finally, roll the dough into a single thin sheet and cut it into 2 x 4-inch rectangles.
Place a slice of salami and a slice of parmesan on one half of each piece of dough. Fold each rectangle over to enclose the filling, moistening the edges a little so they will hold together securely. Heat the oil to 350 degrees F and fry the rectangles of dough, a few at a time. When they are puffed and nicely browned, drain them, and place them on a paper towel to absorb excess fat. Arrange on a platter and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
448 calories; 36g total fat; 27mg cholesterol; 533mg sodium; 18g carbohydrates; 1g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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