When you get together with friends at home in the Emilia-Romagna region of Italy, there’s a good chance gnocco fritto – a savory fried dough – to accompany prosciutto and other Italian salame – is on the menu.
About this recipe
These puffy pillows are the perfect vehicle to stack with prosciutto, salami and other cold cuts. Serve with a sparkling Lambrusco or a cold Italian beer. Some traditional recipes call for lard or yeast, but this family recipe from the Provasi family of Modena uses olive oil and sparkling water. Let the holidays begin!
Instructions
In a large bowl, combine flour and salt. Add olive oil and about three-quarters of mineral water and combine. Add more water as needed to make a soft dough. Knead on lightly floured surface for 3-4 minutes until dough is mostly smooth. Place in a bowl covered with plastic wrap and rest for 30 minutes.
Knead dough for a few seconds and cut into four pieces, working with one at a time and keeping the other pieces in covered bowl. On lightly floured board, roll out dough to a thickness of 1/8”. Use a zig-zag pastry cutter to cut rectangles or diamond shapes, about 2x3” from all the dough.
In a large, deep skillet, pour vegetable oil to about 1 inch deep and heat over medium high heat. Add three or pieces of dough to hot oil and fry. Each will puff up; when the bottom is golden brown, turn with tongs and fry until both sides are golden brown. Place in a paper-towel-lined serving basket and continue frying.
To serve: Arrange Volpi prosciutto and other meats on a large tray or cutting board. Bring out baskets of fresh hot gnocco fritto, replenishing as needed.
