Ingredients: Per 4 servings
- 1 lb all-purpose flour
- 1 oz lard, (interchangeable with sunflower seed oil)
- 1 oz fresh yeast
- 1 pinch baking soda
- ½ cup milk
- ½ cup water
- frying oil to taste
- ½ oz salt
Place the flour on a pastry board or flat work surface, shaping it into a well.
Dissolve the fresh yeast in the water and milk, previously heated to 86 ° F (30° C). Once dissolved, add the mixture to the flour and start kneading. Add the lard (or sunflower oil) and, towards the end, add the salt. Continue to knead the dough until soft, smooth and elastic.
Let dough rise, covered with a sheet of plastic, at room temperature for about 30 minutes.
Roll out the dough with a rolling pin until it is 3 mm thick. Use a pasta cutter to cut the dough into diamonds.
Fry on both sides in hot oil and serve hot.
The amount of flour and liquid (water, milk, oil, eggs, etc.) to be used to make dough varies depending on the flour used.
Flour from the same manufacturer but with a different grind may behave slightly differently in terms of the absorption of liquids.
The quantities given here to prepare the mixture may vary somewhat depending on the flour that you use. Be sure to have a little extra flour and milk available, so you can add to the mixture if necessary to get the right consistency. The dough should be smooth, elastic and not stick to your hands or the work surface.
Let the dough rest away from the window or any sort of air current, taking care to cover it to prevent the surface from drying out.
This delicious "fried bread," typical of Emilia Romagna, is known as gnocco fritto in the provinces of Modena and Reggio Emilia. In Bologna it is called crescentina, in Parma, torta fritta, in the province of Ferrara, pinzino and near Piacenza, chisulén.
It is usually served at the beginning of a meal to accompany the typical products such as meats and cheeses from the area.
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