Gnocco Fritto

Gnocco Fritto are fried dough balls traditionally served as an antipasto along with cheeses and cured meats. They’re simple, but a staple across Italy.

Baking Bread: Episode #4 : Gnocco Fritto from BreadLoveAndDreams on Vimeo.

BAKING BREAD!
Produced by: Bread Love And Dreams.com

Bread is one of the world’s oldest food. It can comes in various combinations of different flours, proportions, ingredients, , shapes, sizes, and texture . It may be leavened or not and served at any meal of the day, eaten as a snack and used as an ingredient in other culinary preparations.

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Credits:
Ale Gambini (Host Chef & Founder)
Maurizio “OTTO” De Togni (Film & Music Maker – Executive & Media Producer)

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Gnocco Fritto, Gnoc Fret in Emilian dialect, is a traditional Italian fried bread dough from Emilia-Romagna region, usually served with Italian cured meats, cheeses and paired with Lambrusco wine.

Gnocco Fritto
 
Gnocco Fritto are fried dough balls traditionally served as an antipasto along with cheeses and cured meats. They're simple, but a staple across Italy.
Author:
Recipe Type: Pane
Serves: 6 servings
Ingredients
  • 1.1 lb. flour 00
  • ⅛ tsp baking soda
  • 1 tsp salt
  • ½ cup whole milk, room temperature
  • ¾ cup sparkling water
  • 1½ tbsp Extra Virgin Olive Oil
  • For frying : Canola Oil
Instructions
  1. Place the flour on a stand mixer bowl.
  2. Make a well in the center, then add baking soda, salt, olive oil, milk and sparkling water.
  3. Knead the ingredients with the dough hook at low speed until a firm and non-sticky dough forms.
  4. Transfer the dough on a floured work surface and knead the dough with the hands for a couple of minutes.
  5. Shape the dough into a big ball, transfer back onto the mixing bowl, cover with cling wrap and allow to rest for 30 minutes.
  6. Roll the dough on a floured work surface, about ⅛ inch thick.
  7. Cut the dough with a pizza cutter into diamonds, about 3 inches long.
  8. On a medium skillet, heat the canola oil to 375 degrees F.
  9. Fry in oil until puff and golden.
  10. Drain with a slotted spoon and shake off the excess of oil.
  11. Serve hot accompanied with Italian salumi (prosciutto crudo, prosciutto cotto, mortadella, coppa, salame…) and cheeses.

 

Ale Gambini

ALE GAMBINI IS A LA-BASED FOOD WRITER, COOKBOOK AUTHOR AND AWARD NOMINEE HOST CHEF IN WEB SERIES. 100% ITALIAN (BORN AND RAISED IN MILAN) SHE LEARNED HOW TO COOK AND LOVE FOOD FROM HER GRANDMOTHER NONNA FERNANDA. ITALIAN FOOD AMBASSADOR AND OFFICIAL CONTRIBUTOR FOR EXPO 2015 MILANO, HONEST COOKING, ALIMENTARI MAGAZINE, SHE ALSO DEVELOPS RECIPES FOR PRESTIGIOUS ITALIAN AND INTERNATIONAL BRANDS. ALE LEADS COOKING CLASSES IN LOS ANGELES. FOLLOW HER ON A QUEEN IN THE KITCHEN, AUTHENTIC ITALIAN FOOD AT ITS BEST.

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