| Recipe from the Black Countess of Fried Gnocco Ingredients40 g brewer's yeast500 g flour1 teaspoon sugar1/2 glass milk40 g lard for frying Preparation Crumble the yeast in a glass, dilute with the warm milk and add the sugar. Let rest in a warm place for 10 minutes. Sift the flour into a large bowl and mix in the salt. Place the softened lard at room temperature and the diluted yeast in the centre, add a glass of warm water and begin to incorporate the flour into the centre of the bowl using the fork. Then the dough will start to have a certain consistency, transfer it to the floured pastry board and work it by hand until you get a smooth, soft and elastic ball. Transfer the pasta into a clean, floured bowl and cover with a cloth soaked in hot water and squeezed, without it touching the pasta. Leave to rise for at least 1 hour, until the dough has doubled in volume. Roll out the dough with a rolling pin into a layer about 3 mm thick, then cut it into strips 6 cm wide with a pastry cutter wheel. Cut the bias strips into lozenges. Heat up the oil and dive 5-6 lozenges of pasta at a time. Wait for them to swell, turn them over and let them brown, then drain them and let them dry on absorbent paper. Salt as you drain from the oil and serve immediately. It should be accompanied by cold cuts and soft cheeses. |
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