{"id":3327,"date":"2016-06-15T07:29:00","date_gmt":"2016-06-15T07:29:00","guid":{"rendered":"http:\/\/www.gingerforbreakfast.it\/?p=3327"},"modified":"2018-04-06T13:13:49","modified_gmt":"2018-04-06T11:13:49","slug":"se-la-torta-e-fritta","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/se-la-torta-e-fritta\/","title":{"rendered":"SE LA TORTA E’ FRITTA"},"content":{"rendered":"

Continua l’avventura di Ginger for Breakfast con Selecta<\/a> e diventa sempre pi\u00f9 piacevole.<\/p>\n

Questa volta ho avuto l’onore di provare i salumi del Podere Cadassa<\/a>, luogo antico e pieno di tradizione sapientissima che si trova a Colorno, nella provincia di Parma. Il Podere Cadassa lavora da generazioni per preservare e diffondere in primis la tradizione del culatello, re indiscusso di tutti i salumi, che solo in pochi hanno l’onore di poter produrre sottostando a controlli severissimi.<\/p>\n

\"\"<\/p>\n

Il clima umido delle zone di produzione del culatello \u00e8 la condizione imprescindibile che consente di realizzare questo salume immenso, oltre naturalmente alla maestr\u00eca di chi lo lavora con dedizione totale.<\/p>\n

Il culatello del Podere Cadassa \u00e8 una magia che resta anche dopo la degustazione, se ne conserva la memoria nel palato e nella mente ed \u00e8 una di quelle cose che non smetteresti mai di mangiare. Dolce e sapido in un equilibrio perfetto. Senza un solo conservante, che non \u00e8 roba da tutti. Poi c’\u00e8 lo strolghino, salame fatto con le parti rimanenti dalla lavorazione del culatello, che ha una grande eleganza, il sapore \u00e8 pieno e avvolgente. Infine ho assaggiato il salame “Gentile”, che giustamente onora il suo nome perch\u00e8 \u00e8 gentile anche nel gusto, che non appesantisce perch\u00e8 ha un grasso dolce e ben dosato. Nomen homen.<\/p>\n

Insomma, questi prodotti sono eccellenti e vanno provati. A lungo mi sono domandata cosa farne. Avrei potuto cucinare saporiti intingoli, rag\u00f9 e salse per primi piatti da re, ravioli o polentine, il famoso savarin con il culatello, ma nulla di tutto ci\u00f2 mi tornava davvero. Si trattava di lavorare un ingrediente talmente perfetto che metterlo in una salsa mi sembrava peccato imperdonabile.<\/p>\n

E allora mi sono appellata alla mia tradizione parmigiana e ho capito. La torta fritta era la soluzione! Per chi non \u00e8 emiliano, ma soprattutto parmigiano, la torta fritta \u00e8 uno strano ossimoro da svelare ogni volta. Trattasi di un antico prodotto della pasticceria popolare, come scrive Guglielmo Capacchi nella sua “La cucina popolare parmigiana”, che si accompagna a salumi, formaggi, ma anche a marmellate. Merenda antica e antipasto moderno, \u00e8 la perfetta compagna di questi salumi incredibili e si prepara in pochissimo.<\/p>\n

Provateci e sarete felicissimi!<\/p>\n

\"\"<\/p>\n

INGREDIENTI x 4 PERSONE<\/strong><\/p>\n

200 g di farina<\/p>\n

acqua o birra qb<\/p>\n

sale<\/p>\n

strutto per friggere<\/p>\n

.<\/span><\/p>\n

PROCEDIMENTO<\/strong><\/p>\n

Impastare tutti gli ingredienti e lasciar riposare l’impasto avvolto nella pellicola per circa 30 minuti. Tirare la sfoglia con la macchina per la pasta fermandosi al terz’ultimo buco, o comunque fino a raggiungere lo spessore desiderato. La torta fritta deve risultare croccante ma anche morbida per poter creare una sorta di “panino”, pieganodone un pezzo.<\/p>\n

Friggere l’impasto tagliato a losanghe in abbondante strutto caldissimo per pochi istanti. La torta fritta si gonfier\u00e0 immediatamente, basta girarla per farla dorare e la magia si compie!<\/p>\n

Meno male che i piatti della tradizione popolare non muoiono mai…<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Continua l’avventura di Ginger for Breakfast con Selecta e diventa sempre pi\u00f9 piacevole. Questa volta ho avuto l’onore di provare i salumi del Podere Cadassa, luogo antico e pieno di tradizione sapientissima che si trova a Colorno, nella provincia di Parma. Il Podere Cadassa lavora da generazioni per preservare e diffondere in primis la tradizione del culatello, re indiscusso di… Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":3484,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[21,25],"tags":[33,35,5,37,39],"class_list":["post-3327","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antipasti","category-ricette","tag-culatello","tag-salame","tag-selecta","tag-strolghino","tag-torta-fritta"],"yoast_head":"\nSE LA TORTA E' FRITTA - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/se-la-torta-e-fritta\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SE LA TORTA E' FRITTA - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"Continua l’avventura di Ginger for Breakfast con Selecta e diventa sempre pi\u00f9 piacevole. 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