~Recipes from Our Kitchen
Torta Fritta ~ Fried Dough Puffs
This delicious appetizer typical of local Parma cuisine is simple and easy to make – a perfect tidbit to accompany a glass of Lambrusco.
- 1 Kg flour
- 500 ml of whole milk, warm
- 25 g of fresh yeast
- 80 g of butter
- 1 egg, beaten
- 2 teaspoons of salt
- Sunflower oil for frying
- Pour the flour onto a work surface and make a well in the middle.
In the meantime, dissolve the yeast in the warm milk, then place in the center of the well. Start mixing with a fork than begin kneading by hand until smooth Add all the other ingredients and mix well until you obtain a fairly solid dough, which is not too soft.
Cover the dough and leave the dough to rise in a warm place until it has doubled in volume. Once the dough has risen, divide into small pieces. Flatten each one with your fingers and push it through a pasta machine. Next cut the dough into small strips and fry in hot sunflower oil. Once golden brown, remove from oil and drain on kitchen paper.
Serve warm with prosciutto, salame or soft cheese such as gorgonzola or stracchino.
Filetto di Maiale con patate all’Aceto Balsamico
~ Pork Loin with Potatoes & Balsamic vinegar
Serves 4 – 6
- 2 Pork loins (about 750g)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 Tablespoon mixed dried herbs as rosemary, sage, bay leaf, plus a sprig of fresh rosemary
- 1lb potatoes
- ¼ cup balsamic vinegar
- Olive oil as needed
For the sauce
- 1 tablespoon butter
- ¼ cup balsamic vinegar
- Powdered sugar for sprinkling
- 1cup vegetable broth
Preheat the oven to 150°C. Place the loins on a clean chopping board. Season with salt and pepper and cover the surface of the pork with the mixed herbs.
Pour some olive oil into a large pan and brown the meat on all sides over medium-high heat, for about 5 minutes. Drizzle with the balsamic vinegar and allow it to evaporate.
Meanwhile, cut the potatoes into small cubes and cook for 5 minutes in boiling water. Then put in the pan with the pork loin and add the sprig of rosemary. Cook for several more minutes.
Remove the pork & potatoes from the pan and put in a baking pan Cook in the oven at 160°C for 15 minutes. While the meat is in the oven, prepare the sauce.
In a saucepan melt the butter, the balsamic vinegar and allow vinegar to evaporate for few minutes. Add the vegetable broth with a little salt and pepper and cook on medium heat, until the sauce has reduced.
When the meat is cooked, slice, arrange on a serving plate, cover it with the sauce and bring to the table piping hot with the potatoes on the same plate.
Zuppa Inglese ~ Italian Trifle
- 1 Liter of milk
- 350 g of sugar
- 80 g of flour
- 4 eggs plus 8 egg yolks
- Zest of 1 lemon, in strips
- Seeds from 1 vanilla pod
- 3 or 4 Slices of sponge cake
- 1 glass of Alchermes liqueur or sherry
- 2 Handful dark chocolate flakes
Combine milk and lemon zest in a pan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add seeds to milk mixture. Place over medium heat. Cook, stirring sometimes until hot (do not allow to boil). Remove pan from heat.
In a separate pan, whisk together the sugar, the eggs, the yolks and the flour until well combined. Pour hot milk over egg mixture, whisking constantly. Put the pan on the heat and cook, stirring constantly, for 15-20 minutes, until mixture has thickened. Remove lemon zest. Cover the custard with Clingfilm to prevent skin forming and allow mixture to cool.
Place a thin slice of sponge cake in the bottom of a serving bowl and soak it with the liqueur. Spoon over a layer of custard and some chocolate flakes. Continue in this way until you finish all the ingredients ending with a layer of custard decorated with chocolate flakes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.