Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, gnocco fritto. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Gnocco fritto is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Gnocco fritto is something that I’ve loved my whole life. They’re nice and they look fantastic.
Gnocco fritto, in particular, is a much-loved affair in the region. It basically consists of square pieces of leavened, lard-enriched dough fried in, well, more lard. As it fries, the dough puffs up, producing crisp yet pillowy delights that are perfect with a few slices of prosciutto or mortadella. Wash it all down with a glass of local dry.
To begin with this particular recipe, we must first prepare a few components. You can have gnocco fritto using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Gnocco fritto:
- Make ready 250 g plain flour
- Get 4 g fresh yeast or a teaspoon of dried yeast
- Prepare 100 ml water
- Prepare 40 g lard
- Prepare Half a teaspoon of sugar
- Take Half a teaspoon of salt
- Take Oil for frying
Basically, gnocco fritto is a vehicle for delivering antipasti from plate to mouth; everyone has their own method, be it topping the fried puff open-faced, folding. This is another delicacy from the Emilia Romagna region of Italy, the homeland of tagliatelle and piadina bread. Gnocco fritto can have many different names depending on the province, so you may find that it is also called "torta fritta" (Parma) or "chisulino. Gnocco Fritto is a classic Italian dish from Emilia Romagna - the same region as Prosciutto di Parma - which means it has to be fantastic.
Instructions to make Gnocco fritto:
- Prepare your ingredients. Put 50 g of the flour in a bowl, set the rest a side. Add the yeast
- Add about half the water, just enough to make a paste, set the rest of the water a side. Mix the flour, yeast and water with a spoon until you get a smooth paste. Cover with cling film and leave to proof in a warm place for about an hour. It should rise and have bubbles
- Then add the rest of the flour, salt, sugar and knead well to form a dough. Gradually knead in the lard and continue kneading until the dough is homogeneous. Make a cross in the dough with a knife. Cover with cling film and leave to proof for another 2 hours
- Knead the dough well again and turn onto a floured surface. Roll out into a rectangle. Cut into strips and then diamond shapes. Heat oil in a pan. Deep fry in batches for about 2-3 mins until golden brown. Drain on kitchen paper
- Serve immediately with prosciutto, cheese and olives for a delicious starter. Don't forget the wine!
Gnocco fritto can have many different names depending on the province, so you may find that it is also called "torta fritta" (Parma) or "chisulino. Gnocco Fritto is a classic Italian dish from Emilia Romagna - the same region as Prosciutto di Parma - which means it has to be fantastic. This particular prosciutto recipe is on the menu at specialist restaurant Valentino in Los Angeles and is simple with minimal ingredients, yet full of flavor. The gnocco fritto was such a perfect combination of warm dough and crisp prosciutto. The cacio e pepe in Emilia added a nice fresh bite to our meal, but my favorite antipasto was the stracciatella.
So that’s going to wrap it up with this exceptional food gnocco fritto recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
