This is a print preview of "Fried Dough With Salami (Gnocco Fritto Con Affetati)" recipe.

Fried Dough With Salami (Gnocco Fritto Con Affetati) Recipe
by Global Cookbook

Fried Dough With Salami (Gnocco Fritto Con Affetati)
Rating: 5/5
Avg. 5/5 1 vote
 
  Servings: 4

Ingredients

  • 1/4 c. lowfat milk
  • 1 pkt dry yeast
  • 1 lb whole wheat flour
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1 pch salt
  • 2 c. lard
  • 1 piece fatback sliced thinly on a slicer
  • 1 lb thinly-sliced assorted cured meats (prosciutto, testa, mortadella, capacolla)

Directions

  1. In a small, heavy-bottomed saucepan, bring the lowfat milk to a simmer. Remove from heat, allow to cold to a temperature which is comfortable on the inside of the wrist, then dissolve the yeast in the lowfat milk.
  2. Place the flour in a large bowl and, after the yeast has foamed, stir the mix into the flour, along with the oil, the salt, and sufficient water to make a soft dough. Cover the dough with a damp cloth and allow it to rise for 1 hour in a hot, dry place.
  3. In a tall-sided pot, heat the lard to 375 degrees. Cut the dough into pcs the size of a toddler"s fist and, once the oil has come to temperature, cook the dough in the oil, a few pcs at a time, till it is golden. Remove from the oil and drain on a plate lined with paper towels. Serve with the sliced meats and sliced fatback.
  4. This recipe yields 4 servings.