Recipe · Emilia-Romagna · Modena
Gnocco fritto
Modena's fried dough, from the recipe of the Consorzio Modena a Tavola reported by the tourist office: flour, lard and a pinch of bicarbonate of soda, kneaded for a long time with water or milk, rolled out into a very thin sheet and fried, so that it puffs up at once. It is eaten hot with cured meats and cheeses
preparation
How it is made
Quantities are for 6 people. The steps are in the order you do them.
- knead the flour with the lard, the bicarbonate, the salt and the water or milk: milk makes the gnocco softer and more elastic
- work the dough for a long time, until it is firm and elastic
- leave it to rest for at least half an hour
- roll out a very thin sheet
- fry it: if the dough is right the gnocco puffs up at once, stays dry and absorbs little fat
- serve it hot with cured meats and cheeses, or with jam; cold, the next day, it is eaten for breakfast with milky coffee
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