Montanara (heart shape!) By Pasquale Torrente

by Pasquale Torrente

Ingredients for 4 people

  • 500 gr.  - Flour
  • 400 gr. - Water
  • 30 ml. - Extra Virgin Olive Oil Olitalia
  • 2 gr. - Brewer's yeast
  • 3 gr. - Salt
  • 500 gr.- Tomato
  • 1 - Garlic clove
  • QB - Extra Virgin Olive Oil Olitalia
  • Fine Salt
  • Basil
  • FRIENN (Oil temperature: 200 °)
Montanara (heart shape!) By Pasquale Torrente 1
Montanara (heart shape!) By Pasquale Torrente 2

Frying products


See all


  • 1

    Mix flour, water, yeast and sugar and then add the salt. Get to get a stringy and very soft dough. During the kneading, make folds to make the mixture stronger and more homogeneous.

  • 2

    Let the dough rest for about half an hour and then transfer it to the work surface.

  • 3

    Let it rest for 24 hours in the fridge, at a controlled temperature of 4-5 ° C.

  • 4

    After about 20 hours, take care of the staglio, proceeding with the formation of blocks of about 60 g each. Let rise at room temperature or in the fridge in the middle of summer.

  • 5

    Meanwhile prepare the tomato sauce.

  • 6

    Spread the dough slightly with the help of your hands and very gently forming discs.

  • 7

    Fry in boiling FRIENN, taking care that both sides are well browned.

  • 8

    Once fried all the montanare, season with the tomato sauce and a piece of mozzarella or cheese to taste.


Montanara (heart shape!) By Pasquale Torrente 4

Pasquale Torrente

Born in 1965 in Cetara (SA), a lovely town on the Amalfi Coast and the undisputed ambassador of spaghetti with anchovy sauce. His exuberant cooking style is matched by his equally sparkling personality.

I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra. Info