Emilian fried gnocco is a wonderful recipe, perfect to serve as an aperitif to accompany cold cuts, cheeses and much more!
The Emilian fried gnocco is one of those appetizers that risk, instead of whetting hunger, of taking it away completely, because it would make us eat by the dozens, satiating us completely!
Seriously, the Emilian fried gnocco is a delicious recipe, which consists of a sort of squares of pastaleavened and deep fried, hollow inside; they are usually accompanied by a variety of cured meats, from salami to ham via mortadella and lonza, but they are also perfect with cheeses and – for vegans – they are also tasty for accompanyverdure or plant-based preparations.
Follow us in the kitchen to discover together all the steps of the preparation, the variations of the recipe, the pairings and history: here are the ingredients for a soft and puffy fried dumpling!
Fried dumplings: original recipe
First you must farmelt the lard (place it in a saucepan over low heat) and then let it cool down.
Mix the flour in a bowl together with the sugarsemolina and dehydrated baking powder (if you want you can also use fresh brewer’s yeast, 1 loaf).
After mixing all the powders, also pour the lard, then start adding just enough water to room temperaturein which you have dissolved a pinch of fine salt.
Transfer everything to a work surface e knead for at least 10 minutes.
Put the dough in restunder a cloth, and let it rise for about a couple of hours, until the volume of the dough has doubled.
At this point roll out the dough with a rolling pin, then cut out with a wheel or with a knife of the rectangles (or rhombuses).
Fry them in boiling sunflower oil.
You have just brought to the table a delicious preparation that is very often used on holidays: for example, especially in Emilia, it is never missing from Christmas appetizers.
If you liked the recipe for fried dumplings, find out preparation video.
The history of fried dumplings: the variations
Very similar to bread dough, lo fried dumpling it’s a specialty gastronomic typical Emilian with ancient origins. While in Modena and Reggio Emilia it is called gnoc frìt, in Parma its name becomes “fried cake”.
Instead in Ferrara it is called pinzino, while in Bologna it is called “crescentina”. Furthermore, depending on the origin, it may have variations in the preparation and in the presence or absence of some ingredients. Furthermore, a clarification is necessary: in Emilia it is not called “lo” gnocco fritto but “the” dumpling fried!
It’s hard to spot one single story of this wonderful dish. According to the historians however, its origin is very ancient and seems to date back to the time of the Lombards who settled in the area Peninsula after the fall of the Western Roman Empire. The evidence supporting these theses refers to a typical ingredient of the first recipe for fried dumplings: lard, introduced by the “barbarians”.
According to various sources, then, the fried dumplings spread throughout the world Emilia and here it was handed down from generation to generation. It was, in fact, the typical peasant meal. Today the fried dumpling is one real specialty rediscovered as modern street food. Although it is well known in Italy, it is produced exclusively in Emilia and is not yet known abroad.
The combinations of fried dumplings
Gnocco fritto is a savory fried dough with a typical golden colour, also called fried cake. Its shape can vary from round to drop-shaped. Its size can also vary. What doesn’t change is its flavour, unique and inimitable. L’more typical pairing is that of cured meats, also typical of the region such as the mortadella of Bologna or the Modena ham or again the cup from Piacenza.
It also goes very well with spreadable cheeses or fruit and vegetable preserves, but also to accompany a mixed aperitif. Traditionally, the fried dumpling comes cut in half at the moment and the accompanying ingredients are inserted.
It’s not uncommon that it is served with tigelle, another specialty of the area.
Gnocco fritto with the traditional recipe, but also its variations, is good consume it at the moment precisely because of the frying.
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