Gnocco fritto is a delicious bundle square and break–shaped, prepared with bread dough and than fried and served with typical cold cuts and cheeses of Modena. Gnocco is a traditional product of Emilia Romagna but its history is linked to the Lomgobard culture, which had the availability of lots of lard. Until the second half of the XX century fried dumplings represented both the traditional food of street festivals, and farmer's breakfast food.
- 300 gr plain flour
- 25 gr pork lard
- 15 gr yeast
- 160 ml water
Put the flour onto a working surface and make a little well. Put the pork lard in the centre of the well, then add the salt to the flour and finally dissolve the yeast into the glass of tepid water before adding the water to the flour. Mix everything together using your hands and work the dough for 10 minutes. Once the dough is ready, put it into a container and cover with a kitchen cloth or film and let it to rise for a couple of hours. Spread a little bit of flour onto the working surface so that the dough will not stick to it during the following stage. Using the rolling pin, make a large disc roughly 4 or 5 mm thick. Then, using a pastry wheel, cut some rectangles. Meanwhile, you should have started to heat the oil up and here we need really hot oil. Drop the rectangle into the hot oil, then fry each side until they are golden in colour.
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