Bean Soup Fritters

Add the bean soup to the 00 flour, The Parmigiano Reggiano grated cheese and eggs. Season with salt and pepper, then mix vigorously until you obtain a smooth mixture, without any visible lumps of flour and with a creamy consistency.

Evaluate the density of the dough and add a little water if necessary, stirring after each addition. Achieve a creamy, fluid consistency, soft enough to be scooped out with a spatula. tablespoon and easily poured into skillet.

Let the dough rest for at least an hour. During this time, the flour will hydrate and the mixture will become more uniform. Once the dough is ready, check again to ensure it remains creamy and fluid, stirring it briefly before frying.

Heat it up lard in one skillet Suitable for frying. Bring it to a temperature high enough for the batter to sizzle immediately upon contact: the fat must be very hot and not just lukewarm, to prevent the pancake from absorbing too much of it. lard.

Pour a spoonful of batter into the lard boiling, forming a distinct portion. Observe the edge: it should begin to set and brown while the surface loses its initial fluidity, indicating that the pancake can be garnished and then turned.

Peel a slice of salami and place it on top of each fritter while the batter is still cooking. Place it gently, without pressing too hard, so it stays on the surface and integrates into the fritter during the next flip.

Flip the pancake at the appropriate time, when the first side is firm and golden. Cook until the surface is evenly colored and the batter is cooked through in the center; then drain it from the oven. lard and proceed with the other portions.