Gnocco Fritto

Ingredients

• 500 g All-purpose flour
• 50 g Lard
• 100 ml Milk
• 150 ml Water
• 12 g Yeast
• 1 tsp Sugar
• 10 g Salt
• 500 g Lard

Steps

1. In a small bowl, dissolve the fresh yeast and sugar in the lukewarm milk.
2. Stir in a couple of tablespoons of the flour to make a loose batter, cover, and let this starter rest for about 1 hour, until bubbles cover the surface.
3. In a large bowl combine the remaining flour and salt.
4. Add the bubbly starter, the softened lard, and enough lukewarm water to bring everything together into a dough.
5. Knead on a lightly floured surface for about 10 minutes, until the dough is smooth, soft, and elastic.
6. Form a ball, cover with a cloth, and let rise in a warm spot for about 1 hour, until doubled.
7. Roll the dough out thin, to about 3 to 4 mm thickness, on a lightly floured surface.
8. With a fluted pastry wheel, cut it into diamonds or rectangles roughly 8 by 5 cm.
9. Lay the cut pieces on a floured cloth, cover, and let them rest for about 30 minutes so they relax and puff slightly.
10. Heat plenty of lard or frying oil in a deep pan to 170 to 180°C.
11. Fry two or three pieces at a time, spooning hot fat over them, until they balloon up and turn golden, about 1 to 2 minutes per side.
12. Lift out with a slotted spoon and drain on paper towels.
13. Serve immediately, still hot, with cured meats and soft cheeses.

Tips

• Lard is the authentic fat both in the dough and for frying, giving the puffiest result; butter is a better substitute than oil if you must swap it. Keep the oil at a steady 170 to 180°C so the pieces balloon instead of soaking up grease, and serve at once, as gnocco fritto deflates and toughens as it cools.