Fried dumpling

• Difficulty: MEDIA
• Tempo: 5 MINUTES
• Portions: 5 PEOPLE
• Calorie: 139/SERVING

Gnocco fritto is a classic of Emilian cuisine , generally declined with the article il, which in this case is certainly not considered a grammatical error. " Gnocco fritto " is one of the delights of the fatty cuisine of this region, where these particular pancakes prepared with lard and fried in lard are widely used to cheer up Sunday appetizers and special occasions , accompanied with rich fillings of cured meats and cold cuts , soft cheeses and vegetables preserved in jars, such as pickled vegetables and vegetables in oil. Throughout the region, the fried gnocco is called in various ways, depending on the province: it will therefore be crescentina in the Bolognese area, torta fritta in the Parma area, chisul in in the lower Po valley and pinzino in the Ferrara area.

INGREDIENTS

• 500 G OF FLOUR 0
• 25 G (ONE CUBE) OF BREWER'S YEAST
• 30 G OF LARD
• 145 ML OF MILK
• 130 ML OF SPARKLING MINERAL WATER
• A PINCH OF SALT
• THE TIP OF A TEASPOON OF SUGAR
• 1 LITER OF PEANUT OIL FOR FRYING, OR 1 KG OF FRESH AND EXCELLENT QUALITY LARD

PREPARATION

1. On a clean work surface form a well by sifting the flour carefully.
2. Warm the milk on a heat source for a few minutes, then dissolve the crumbled brewer's yeast in it together with the tip of the spoonful of sugar.
3. Pour into the center of the fountain, adding the mineral water and the lard very gradually, starting to mix everything and adding the salt only at the end.
4. Proceed to knead the mixture very vigorously, for at least 10 minutes, until you obtain a smooth and homogeneous mixture.
5. Leave the dough to rise for about 2 hours in a warm, dry place, away from draughts, after covering it with a damp cloth or cling film.
6. Take the dough and cut portions. With the help of a rolling pin, roll out each piece of dough into a rather thin sheet (practically it should be about 3 or 4 millimeters) and then cut it out with a knife or with the appropriate pastry wheel, in order to obtain many rhombuses or squares of 5 or 7 cm sideways.
7. Pour the oil or lard into a rather large pan, preferably iron, suitable for fried foods, and heat it well, but without letting it 'smoke'.
8. Cook the pasta diamonds a few at a time , letting them fry and turning them gently just once, to brown them on both sides.
9. With the help of a perforated ramekin, extract each fried dumpling and place it on absorbent paper to let the excess grease drip away.
10. Serve them still very hot next to a platter of freshly sliced ​​salami, soft cheeses such as stracchino and squacquerone and homemade pickles and pickles

Pasta & Co. - The Italian Cuisine Handbook
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