“Se t’vò stè ben, magna fort e be de’ ven!”
“If you want to feel good, eat a lot and drink wine“
Emilian-Romagna proverb
Emilia Romagna is a region that welcomes you, makes you feel at home and tells you its history through ancient flavors and traditions.
Among the hills and plains of Emilia-Romagna we find one of the tastiest and most popular specialties of this land: gnocco fritto (fried gnocco). That’s exactly how we call it, using a grammar forcing, as tradition teaches us. If you prefer the dialect call him “gnocc frett”.
The dish is also widespread throughout the lower Emilian plain and also known by other names, including “crescentina” (Bologna; not to be confused with Modenese crescentina), “fried cake” (Parma), “chisulén” or “chisolino” (Lower Piacenza) “pinzino” (Ferrara) or “pinsìn” (Mantua).
Regardless of the grammar or the dialect, the flavor is the same and it is irresistible. Fried bread, soft and golden, empty inside, it seems designed to be stuffed with mixed cold cuts and cheeses.
As an appetizer, snack and main course, it is best enjoyed in good company and with a glass of Lambrusco wine, a perfect “marriage”.
Origins
The history of the fried gnocco traces us back to the Lombard culture which had abundant lard that is used both in the dough and to fry the gnocco. The Lombards, thanks to Celtic descent, introduce the use of animal fat in Emilian cuisine, whose gastronomy is rich in animal proteins and fats, such as wild boars and pigs. Initially the fried gnocco was a simple substitute for bread, a dough made with simple ingredients, such as flour, water, salt and, of course, lard. Until the 1960s it represented one of the basic foods of the peasant population of the region.
Recipe
We have decided to suggest the Reggio Emilia variant proposed by the Emilia Romagna Tourism website in the typical recipes.
Ingredients: 4 people
- 500 g of flour
- 25 g of lard
- 25 g of brewer’s yeast
- 125 ml of milk
- 125 ml of water
- frying oil
- salt
Preparation
- Dissolve the brewer’s yeast in water and milk at a temperature of about 30 ° C and then pour it all into the flour and start kneading.
- Add the lard and salt. Continue to knead until the dough is soft, smooth and elastic.
- Let the dough rise, covered with a plastic sheet, at room temperature for about 30 minutes.
- Roll out the dough with a rolling pin until it reaches a thickness of 3 millimeters and cut into diamonds-shaped, do not use the toothed wheel.
- Fry on both sides in abundant boiling oil and serve hot accompanying with cold cuts or cheeses.
The Gnocco fritto is ready !
Enjoy!
Topic: Food & Wine / Italian Recipes