The secret recipes of Pasquale Torrente

Fried anchovies

Ingredients for 4 people:
  • 1 kg of anchovies

For the breading

  • Semola d’autore Pasquale Torrente

For frying

  • FRIENN frying at 170° C

Bring the oil at the correct temperature. Gut the anchovies and dry with a blotting paper before you pass them in the flour. Sift through a strainer to remove the excess flour. Proceed with frying.

Anchovies with provolone

Ingredients for 4 people:
  • 1 kg anchovies
  • 250 g smoked provolone cheese
  • 100 g 00 flour

For the breading

  • 6 eggs
  • Breadcrumbs 300 g

For frying

  • FRIENN oil at 170° C

Bring the oil at the correct temperature.Gut the anchovies and open them like a book leaving the tail.Cut the provolone into strips and put into the flour the anchovies.Take two fillets and place the smoked cheese in the middle and proceed to the breading passing it in beaten egg and then in bread crumbs.Proceed with frying.


Ingredients for 4 people:

For the dough

  • 500 g flour
  • 400 g of water
  • 30 ml of extra virgin olive oil
  • 2 g of yeast
  • 3 g salt

For the tomato sauce

  • 500 g of tomato
  • 1 clove of garlic
  • Extra Virgin Olive Oil to taste
  • Salt to taste
  • Basil

For frying

  • FRIENN oil at 200° C

Mix flour, water, yeast and sugar and then add the salt. Get a strung and very soft dough. Let the dough rest for about half an hour and then transfer it to the work plan, make folds to strengthen the dough. Put the dought in the refrigerator for 24 hours, at a controlled temperature of 4-5 ° C. After about 20 hours form stamp about 60 g each.
Allow the dough to rise at room temperature. Meanwhile prepare the tomato sauce. Gently roll out the dough balls with the help of his hands and very gently forming disks. Fry in hot oil, taking care that it gilds well. When you have fried all the montanare, seasoned with tomato sauce and a piece of mozzarella or cheese to taste.