San Secondo boiled shoulder ham and torta fritta

Type of recipe: Appetizers

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Preparation method:

Preparation of the boiled shoulder: cook the shoulder ham in plenty of water with white wine, a stick of celery, 2 carrots, 1 onion and 2 bay leaves. Cooking times depend on the weight of the ham, but allow about 1 hour per kg of meat (the water should simmer and not boil).

Preparation of the torta fritta: prepare the dough by placing all the ingredients in a mixer (the yeast should be crumbled), with the exception of the salt that should be put into the mixer last (about 5 minutes before the end or if the dough is kneaded by hand about 5 minutes before the dough is ready). Once ready, leave to rest for about 1 hour. Roll out thinly, cut into diamonds and fry in plenty of hot oil. Hand slice the shoulder ham and serve with the hot torta fritta.

Preparation method:

Preparation of the boiled shoulder: cook the shoulder ham in plenty of water with white wine, a stick of celery, 2 carrots, 1 onion and 2 bay leaves. Cooking times depend on the weight of the ham, but allow about 1 hour per kg of meat (the water should simmer and not boil).

Preparation of the torta fritta: prepare the dough by placing all the ingredients in a mixer (the yeast should be crumbled), with the exception of the salt that should be put into the mixer last (about 5 minutes before the end or if the dough is kneaded by hand about 5 minutes before the dough is ready). Once ready, leave to rest for about 1 hour. Roll out thinly, cut into diamonds and fry in plenty of hot oil. Hand slice the shoulder ham and serve with the hot torta fritta.