Fried Bread gnocco fritto Emilia Romagna Antipasto Starter
Ingredients
- 500 grams 00 flour
- Pinch salt
- 5 grams fresh yeast, dissolved in 100 mls of tepid water
- 60 grams lard, skin removed and finely chopped
- 100 milliliters tepid milk
- 120 milliliters tepid water
- 500 milliliters oil (can use lard which is more traditional but you need to get it to a much higher temperature which is more difficult to do)
- salt, to sprinkle
- 150 grams prosciutto and salami to serve
Instructions
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