Fried dumplings Garland of bread with cotechino

The fried dumpling it is a very tempting Emilian specialty: puffy and golden, dry and empty inside, it seems made to be stuffed with meats and cheeses. Easy to prepare and rather rapid in execution. As starter, snack or second dish, it is best enjoyed with a glass of Lambrusco and in company.

Ingrediants

    for the dough

  • 500 g of flour 0
  • 250-260 ml of sparkling water
  • 30 g of lard
  • 1/2 teaspoon of baking soda
  • salt
  • for frying

  • lard

How to prepare: Fried dumplings

The fried dumpling it is an exquisite Emilian specialty, especially from the provinces of Modena and Reggio Emilia. A simple dough, based on water and flour, is transformed into what is a real cornerstone of local gastronomy; it is consumed on every occasion accompanied by cured meat And cheeses. As an appetizer, aperitif or snack, the fried gnocco is tasted with Lambrusco and shared at the table.
In the Modena area the Breakfast with the fried dumpling, freshly made and steaming but also advanced from the night before, together with the coffee with milk.

In the traditional recipe no type of leavening agent is provided for the fried gnocco: the presence of sparkling water causes a sort of natural leavening. In this way the lozenges of dough swell when fried and turn into a golden and soft delight, albeit crunchy at the first bite. If you want to try your hand at tradition, omit the baking soda and let the dough rest for 2-3 hours wrapped in a cloth, taking it back to reshuffle briefly every 30 minutes.

On one thing, however, the purists do not compromise: the fried dumplings are fried in lard which ensures the right smoke point, flavor and fragrance. Vegetarians and health-conscious people can fall back on olive oil and light fried dumplings.

Fried dumplings, strictly preceded by the article “il”, are already mentioned in a treatise on 17th century cuisine. After all, in the typical cuisine of Emilia Romagna there are many cousins ​​of the fried gnocco: the fried pie in Parma, the crescentine in Bologna, i chisolini in Piacenza and tweezers in Ferrara.

OTHER TASTY RECIPES: Tigelle, Crescentine, Panzerotti, Fried Pizzelle

Easy execution Preparation time 20 min Cooking time 40 min Standing time 30 min Servings 4 Total time 1h and 30 min

How to prepare: Fried dumplings

Preparation of fried dumplings - Phase 1

Preparation of fried dumplings - Phase 1

To prepare the fried dumplings, collect the flour with the salt, sparkling mineral water, lard and baking soda in a bowl. Knead everything until you get a well-bonded mixture, which has become smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Preparation of fried dumplings - Phase 2

Preparation of fried dumplings - Phase 2

Roll out the dough with a rolling pin on a pastry board, bringing the dough to a thickness of about 4-5 mm. With a pastry wheel cut many rectangles or diamonds.

Preparation of fried dumplings - Phase 3

Fry them, a few at a time, in a saucepan with plenty of lard, turning them both until they are well swollen. Drain them with a slotted spoon and let them dry briefly on kitchen paper. Then serve the fried dumplings hot with cold cuts and cheeses.

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