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Gnocco Frito with Culatello
October 01, 2006
Gnocco Frito is Parma’s classic antipasti featuring Culatello. Small rounds of light dough are deep fried and topped with very thin slices of culatello. The heat from the gnocchi almost melts the meat. This recipe comes to us courtesy of Armandino Batali at Salumi. Buon appetito!
Gnocco Frito with Culatello
(makes 15 pieces)
2 T. dry yeast
¼ C. warm water
1 C. flour
Pinch of salt
2 T. butter (softened)
1 T. mineral water (sparkling)
In a large bowl, combine the yeast and warm water and leave it a few minutes before mixing in the flour, salt, butter, and mineral water. Cover with a damp towel and let the dough rest one hour in a warm place.
Heat several inches of oil to 375º in a deep pan. Meanwhile, roll out the dough, cut it into golf-ball sized pieces, and fry a few pieces at a time until puffed and golden brown. Drain on paper towels, cover with thin triangles of Salumi Culatello and serve at once with a nice fruity Italian red (ideally Lambrusco di Sorbara).
