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.
Bread is not just food, is an icon in religious rituals, secular cultures and traditions.
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.
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Gnocco Fritto
- Total Time: 1 hour 5 mins
- Yield: 6 servings
Description
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.
Ingredients
- 1.1 lb. flour 00
- 1/8 tsp baking soda
- 1 tsp salt
- 1/2 cup whole milk (room temperature)
- 3/4 cup sparkling water
- 1 1/2 tbsp Extra Virgin Olive Oil
- For frying : Canola Oil
Instructions
- Place the flour on a stand mixer bowl.
- Make a well in the center, then add baking soda, salt, olive oil, milk and sparkling water.
- Knead the ingredients with the dough hook at low speed until a firm and non-sticky dough forms.
- Transfer the dough on a floured work surface and knead the dough with the hands for a couple of minutes.
- Shape the dough into a big ball, transfer back onto the mixing bowl, cover with cling wrap and allow to rest for 30 minutes.
- Roll the dough on a floured work surface, about 1/8 inch thick.
- Cut the dough with a pizza cutter into diamonds, about 3 inches long.
- On a medium skillet, heat the canola oil to 375 degrees F.
- Fry in oil until puff and golden.
- Drain with a slotted spoon and shake off the excess of oil.
- Serve hot accompanied with Italian salumi (prosciutto crudo, prosciutto cotto, mortadella, coppa, salame…) and cheeses.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
Frequently Asked Questions
What type of flour is best for making Gnocco Fritto?
Type 00 flour is ideal for achieving the right texture in Gnocco Fritto, giving the dough a smooth, tender crumb when fried.
How do I know when the dough is properly kneaded for Gnocco Fritto?
The dough should be smooth and elastic, not sticky, and able to hold its shape when you form it into balls.
What temperature should the oil be for frying Gnocco Fritto?
Heat the canola oil to 375°F (190°C) to ensure the Gnocco Fritto fry evenly and become golden brown without absorbing too much oil.
