Gnocco Fritto con Affetati (Fried Dough with Salami) (Mario Batali) |
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Prep Time: 65 Minutes Cook Time: 10 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1/4 cup milk |
1 package dry yeast |
1 pound whole wheat flour |
1 tablespoon extra-virgin olive oil |
pinch salt |
2 cups lard |
1 piece fatback, sliced thinly on a slicer |
1 pound assorted cured meats ( prosciutto, testa, mortadella, capacolla), thinly sliced |
Directions:
1. In a small, heavy-bottomed saucepan, bring the milk to a simmer. Remove from heat, allow to cool to a temperature that is comfortable on the inside of the wrist, then dissolve the yeast in the milk. Place the flour in a large bowl and, after the yeast has foamed, stir the mixture into the flour, along with the oil, the salt, and enough water to make a soft dough. Cover the dough with a damp cloth and allow it to rise for 1 hour in a warm, dry place.
2. In a tall-sided pot, heat the lard to 375 degrees F. Cut the dough into pieces the size of a toddler's fist and, once the oil has come to temperature, cook the dough in the oil, a few pieces at a time, until it is golden brown. Remove from the oil and drain on a plate lined with paper towels. Serve with the sliced meats and sliced fatback.
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