“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.”
Aged salami and coppa with torta fritta
Ingredients
Torta fritta
Method
Main
1.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.
2.Meanwhile, beat anchovies and butter together. Stand for ½ hour at room temperature.
3. Slice salami thickly, lay on a serving platter with the coppa and serve with hot torta fritta and anchovy butter.
Fresh yeast is available from health food stores and select delicatessens.
Notes
