Gnocco fritto
Stroll down the back streets of any city in Emilia Romagna and you'll see every salumeria serving these golden pillows next to mounds of thinly sliced mortadella, culatello and other cured delights. Valeria Necchio's gnocco fritto recipe means you can make these joyous pastries at home with just a handful of ingredients – and a lot of lard!
Few things shout Emilia Romagna as much as a starter – or lunch, or snack – of gnocco fritto, tigelle, piadine and a spread of cured meats. 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 Lambrusco for good measure.
Ingredients
Metric
Imperial
- 160ml of water
- 1 tsp active dry yeast
- 350g of plain flour, sifted, plus more for dusting
- 550g of lard, at room temperature
- 1 pinch of fine sea salt
Equipment
- Rolling pin
- Thermometer
Method
- 160ml of water
- 1 tsp active dry yeast
- 350g of plain flour, sifted, plus more for dusting
- 550g of lard, at room temperature
- 1 pinch of fine sea salt
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