Great news for coeliacs! Maria Teresa Bonati, the chef from the artisan restaurant ‘Grattugia di Villa Aiola’ (in Montecchio close to Reggio Emilia) teaches us in a few easy steps how to prepare a first-rate gluten-free ‘Gnocco Fritto’ (Fried Dough Puffs/ Fried Dumplings) (also known as ‘Torta Fritta’ in Parma and ‘Crescitine’ in Bologna). A traditional delicacy, now recreated in gluten-free form, is ideally served with the best Emilia sliced deli meats and a generous glass of Lambrusco.
Ingredients
1 kg of gluten-free flour (for leavened dough)
50 grams of beer yeast
300 grams of warm milk
300 grams of fresh cream
240 grams of cooked and mashed potatoes
30 grams of salt
First, dissolve the yeast in the warm milk and then, once you add the flour (or if you prefer you can use the mixer) begin to add the mashed potatoes, cream and salt to combine the ingredients together. With a little patience, you will observe the dough rising, then knead the dough until soft and smooth. Let it stand for an hour in the refrigerator covered in greaseproof paper. At this point, all you have to do is roll out the dough using a pasta maker machine or a rolling pin- taking care not to make it too thin. Once cut, fry the dumplings in plenty of boiling oil (peanut oil is fine).
No comments yet.