Every housewife in Emilia has a family recipe for this classic regional appetiser, particularly common in Reggio Emilia, Parma and Modena. These puffy and crunchy fried pastry gnocchi combine perfectly with various cured meats and cheeses, accompanied by a nice glass of the lively local Lambrusco wine.
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INGREDIENTS |
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Flour |
500 |
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g |
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Lard |
40 |
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g |
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Beer yeast |
40 |
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g |
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Bicarbonate |
1 |
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pinch |
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Oil for frying |
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to taste |
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Milk |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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Warm a little milk in a pan. Work the flour, lard, bicarbonate and the yeast diluted in the milk, adding a pinch of salt. Wrap the dough in a cloth and leave to rise at room temperature for about one hour. |
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| 2. |
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Roll out the dough with a rolling pin until it is about half a centimetre thick. |
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Cut the dough into diamonds of about 5/6 centimetres per side and fry in a tall and narrow pan in plenty of hot oil or lard. |
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| 4. |
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Serve the fried pastry gnocchi piping hot, accompanied by cured meats and cheeses. |
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CHEF'S NOTE |
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To make sure that the gnocco fritto puffs up well, add a little grappa to the mixture. |
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A young red is recommended for this delicious menu. This should have a good structure and nose such as Pinot Nero from the Colli Piacentini or a Friuli Cabernet Sauvignon. The lively local red wines are also perfect, such as Gutturnio and Lambrusco Reggiano. |
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