Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, gnocco fritto. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Gnocco fritto is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Gnocco fritto is something which I have loved my whole life. They are nice and they look wonderful.
Lo gnocco fritto è una ricetta molto facile da preparare, dovrete solo avere un po' di pazienza per impastare insieme gli ingredienti: farina, acqua, latte, strutto e lievito. Gnocco fritto is meant to be eaten with an assortment of salumi (in Modena and Reggio Emilia it's Gnocco fritto is best fresh and hot from the fryer, where it puffs up like down pillows, fluffed for. Welcome to the official international page for Gnocco Fritto®. Valeria Necchio's gnocco fritto recipe means you can make these joyous pastries at home with just Few things shout Emilia Romagna as much as a starter - or lunch, or snack - of gnocco fritto, tigelle.
To begin with this recipe, we must prepare a few ingredients. You can cook gnocco fritto using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Gnocco fritto:
- Make ready 250 g plain flour
- Make ready 4 g fresh yeast or a teaspoon of dried yeast
- Get 100 ml water
- Prepare 40 g lard
- Make ready Half a teaspoon of sugar
- Take Half a teaspoon of salt
- Prepare Oil for frying
This is "gnocco fritto" by simone pastore on Vimeo, the home for high quality videos and the people who love them. Qui il padrone di casa sono io, il GNOCCO FRITTO. Vengo preparato seguendo la tradizionale ricetta emiliana con una scelta accurata di materie prime. Gnocco Fritto - a typical dish from Emilia Romagna, perfect with cold meats and cheeses.
Instructions to make Gnocco fritto:
- Prepare your ingredients. Put 50 g of the flour in a bowl, set the rest a side. Add the yeast
- Add about half the water, just enough to make a paste, set the rest of the water a side. Mix the flour, yeast and water with a spoon until you get a smooth paste. Cover with cling film and leave to proof in a warm place for about an hour. It should rise and have bubbles
- Then add the rest of the flour, salt, sugar and knead well to form a dough. Gradually knead in the lard and continue kneading until the dough is homogeneous. Make a cross in the dough with a knife. Cover with cling film and leave to proof for another 2 hours
- Knead the dough well again and turn onto a floured surface. Roll out into a rectangle. Cut into strips and then diamond shapes. Heat oil in a pan. Deep fry in batches for about 2-3 mins until golden brown. Drain on kitchen paper
- Serve immediately with prosciutto, cheese and olives for a delicious starter. Don't forget the wine!
Vengo preparato seguendo la tradizionale ricetta emiliana con una scelta accurata di materie prime. Gnocco Fritto - a typical dish from Emilia Romagna, perfect with cold meats and cheeses. Gnocco fritto is a delicious "fried dough" that is always served with cold meats and cheeses. Golden pillows: Gnocco fritto teams perfectly with salumi or other cold meats. These light, crisp little pillows of Italian pizza dough date from medieval times.
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