Fried Dough With Salami - {Gnocco Fritto Con Affetati} Recipe - Cooking Index
1/4 cup | 59ml | Milk |
1 | Dry yeast | |
1 lb | 454g / 16oz | Whole wheat flour |
1 tablespoon | 15ml | Extra-virgin olive oil |
1 | Salt | |
2 cups | 396g / 13oz | Lard |
1 | Fatback - sliced thinly | |
On a slicer | ||
1 lb | 454g / 16oz | Thinly-sliced assorted cured meats |
(prosciutto, testa, mortadella, capacolla) |
In a small, heavy-bottomed saucepan, bring the milk to a simmer. Remove from heat, allow to cool to a temperature that is comfortable on the inside of the wrist, then dissolve the yeast in the milk.
Place the flour in a large bowl and, after the yeast has foamed, stir the mixture into the flour, along with the oil, the salt, and enough water to make a soft dough. Cover the dough with a damp cloth and allow it to rise for 1 hour in a warm, dry place.
In a tall-sided pot, heat the lard to 375 degrees. Cut the dough into pieces the size of a toddler's fist and, once the oil has come to temperature, cook the dough in the oil, a few pieces at a time, until it is golden brown. Remove from the oil and drain on a plate lined with paper towels. Serve with the sliced meats and sliced fatback.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B14) - from the TV FOOD NETWORK
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