Affettato Piacentino
Aged salami and coppa with torta fritta
“Eating salumi and torta fritta or Italian bread with anchovy butter is one of the oldest traditions in the Piacenza valley. This favourite antipasto is served in osterias across the province with gutturnio, the local wine – a naturally sparkling red.”
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Affettato Piacentino
Serves
6
Cooking Time
Prep time 10 mins, cook 10 mins (plus rising, resting)
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4
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anchovy fillets, thinly sliced
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200 gm
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butter, softened
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300 gm
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piece of aged, mild Italian salami
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200 gm
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thinly sliced coppa or prosciutto
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| Torta fritta |
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125 ml
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(½ cup) lukewarm milk
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30 gm
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fresh yeast (see note)
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500 gm
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plain flour
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80 ml
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(1/3 cup) olive oil
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For deep frying:
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sunflower oil
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1
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For torta fritta, combine milk, yeast and ½ cup lukewarm water in a bowl, and stand until bubbly (8-10 minutes). Place flour in a bowl and, using a wooden spoon, stir in the yeast mixture. Add olive oil and 2 tsp sea salt and stir to combine. Knead the rough dough in the bowl until smooth and elastic (8-10 minutes). Place into a lightly oiled bowl, cover with plastic wrap and stand at room temperature until doubled in size (1-2½ hours). Using a pasta machine roll dough to 2mm thick and cut into 5cm rough squares. Preheat sunflower oil in a deep fryer or large deep saucepan to 160C. Deep-fry squares, in batches, turning once, until golden (2-4 minutes). Drain well on absorbent paper, season with sea salt and keep warm in the oven while frying remaining squares.
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2
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Meanwhile, beat anchovies and butter together. Stand for ½ hour at room temperature.
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3
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Slice salami thickly, lay on a serving platter with the coppa and serve with hot torta fritta and anchovy butter.
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Note Fresh yeast is available from health food stores and select delicatessens.
RECIPE Anna Maria Eoclidi
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles