Fried Dumpling "The Italian Way"
Fried dumpling "The Italian Way"
- Difficulty: Average
- Time: 30 min of preparation, 20 min of cooking
- Type of Cooking: Fritttura
- Doses for: 4 people
- 400 g of flour
- 20 g of brewer's yeast
- 1 heaped spoonful of soft lard salt
- Olive or peanut oil [or lard as the local tradition dictates] for frying
Fried gnocco is served hot together with traditional Emilian cold cuts and fresh and seasoned cheeses, accompanied by the typical Lambrusco of the area.
- Dissolve the yeast in half a glass of warm water.
- Sift the flour on the pastry board, make the fountain and put the yeast in the center, a spoonful of lard and a pinch of salt.
- Mix everything adding a few tablespoons of lukewarm water if the dough is too hard.
- Work the dough vigorously until it is well smooth and elastic, taking into account that it must have the consistency of ordinary bread dough.
- When it is ready, collect it in a ball, put it in a bowl and cover it with a cloth folded in four.
- Place the bowl in a warm place and let the dough rise for a couple of hours until it has doubled in volume.
- When the dough is ready, roll it out with a rolling pin to a thickness of about half a cm.
- Cut it into more or less regular rhombuses of 5 or 6 cm on each side and fry them in plenty of hot oil [170 °].
- Fry a few rhombuses at a time and when they are inflated, becoming a beautiful golden color, turn them over, and finish cooking.
- Drain them, pass them on a double sheet of kitchen paper, and serve immediately.