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Salumi with Grape Mostarda and Whole Wheat Gnocci Fritti Recipe

Salumi with Grape Mostarda and Whole Wheat Gnocci Fritti Recipe

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Salumi with Grape Mostarda and Whole Wheat Gnocci Fritti

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Ingredients

Count

Nutrition

318

Calories

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Ingredients:

Serving

6 cups stemmed seedless red grapes (about 2 lb)
1 cup chopped red onion
1/2 cup sugar
1/2 cup champagne vinegar
2 tbsp mustard seeds
1 tsp dried crushed red pepper
1 tsp chopped fresh rosemary
peel of 1 orange, removed in strips with vegetable peeler
1 bay leaf
1 tbsp dijon mustard
1 1/2 tbsp warm (105of to 115of) whole milk
1/2 tsp sugar
1/2 tsp active dry yeast
3/4 cup (or more) whole wheat flour
1/2 tsp (scant) salt
1/4 tsp cayenne pepper
7 tbsp lukewarm water
1 tsp extra-virgin olive oil plus more for coating bowl
canola oil (for deep-frying )
1 cup finely grated parmesan cheese
assorted thinly sliced italian cured meats (such as salami , mortadella , prosciutto , speck , and coppa)

Directions:

For mostarda: Bring all ingredients except mustard to simmer in heavy large pot over medium heat, stirring until sugar dissolves. Simmer until liquids thicken and grapes are soft but most are still intact, stirring often, about 30 minutes. Mix in mustard. DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill.
For gnocchi: Stir warm milk and sugar in small bowl; mix in yeast. Let stand until mixture looks spongy, about 6 minutes.
Combine 3/4 cup flour, salt, and cayenne in large bowl. Add 7 tablespoons lukewarm water, 1 teaspoon olive oil, and yeast mixture; stir until soft slightly sticky dough forms. Coat another large bowl with olive oil. Add dough and turn to coat. Cover bowl with plastic wrap and kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Knead dough on work surface until smooth, sprinkling lightly with more flour if very sticky. Divide dough in half. Shape each half into 2-inch-wide 1/3-inch-thick rectangle. Cover with plastic wrap.
Set pasta machine to widest setting. Run 1 rectangle through machine 6 times. Cut dough in half crosswise; turn machine to next-narrower setting. Continue to run dough through machine, adjusting to next-narrower setting after each 6 passes, until each strip is about 4 inches wide, 12 inches long, and 1/16 inch thick. Repeat with second dough rectangle. Cut each dough strip crosswise into 1-inch-wide strips.
Pour canola oil into large saucepan to depth of 1 inch. Attach deep-fry thermometer to pan; heat oil over medium heat to 350°F. Fry dough in batches until golden and crisp, about 2 minutes per batch. Transfer to paper-towel-lined baking sheet. Sprinkle hot gnocchi with cheese. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes.
For salumi: Arrange salumi on platter. Serve with mostarda and gnocchi.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	317.68 Kcal (1330 kJ)
Calories from fat	60.58 Kcal
		% Daily Value*
Total Fat	6.73g	10%
Cholesterol	14.74mg	5%
Sodium	290.01mg	12%
Potassium	397.99mg	8%
Total Carbs	56.3g	19%
Sugars	34.28g	137%
Dietary Fiber	2.86g	11%
Protein	10.39g	21%
Vitamin C	7.3mg	12%
Iron	1.6mg	9%
Calcium	221.1mg	22%

Amount Per 100 g
Calories	126.21 Kcal (528 kJ)
Calories from fat	24.07 Kcal
		% Daily Value*
Total Fat	2.67g	10%
Cholesterol	5.86mg	5%
Sodium	115.22mg	12%
Potassium	158.12mg	8%
Total Carbs	22.37g	19%
Sugars	13.62g	137%
Dietary Fiber	1.13g	11%
Protein	4.13g	21%
Vitamin C	2.9mg	12%
Iron	0.6mg	9%
Calcium	87.8mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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