Affettato Piacentino

AT A GLANCE

  • Serves 6 people

  • 4 anchovy fillets, thinly sliced
  • 200 gm butter, softened
  • 300 gm piece of aged, mild Italian salami
  • 200 gm thinly sliced coppa or prosciutto
  •  
  • Torta fritta
  • 125 ml (½ cup) lukewarm milk
  • 30 gm fresh yeast (see note)
  • 500 gm plain flour
  • 80 ml (1/3 cup) olive oil
  • For deep frying: sunflower oil
01   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.
02   Meanwhile, beat anchovies and butter together. Stand for ½ hour at room temperature.
03   Slice salami thickly, lay on a serving platter with the coppa and serve with hot torta fritta and anchovy butter.
Note Fresh yeast is available from health food stores and select delicatessens.

Recipe:

ANNA MARIA EOCLIDI

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

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