"The dish was inspired by a visit to Bologna, where I walked from one trattoria to another experiencing the simple, high-quality dishes on offer. I remember ordering some antipasti and out came this plate of affettati (cured meats)and gnocco fritto, warm and savoury pillows of fried dough." Pasquale Trimboli, Italian & Sons, Braddon, ACT
Giardiniera with gnocco fritto
Australian Gourmet Traveller recipe for Giardiniera with gnocco fritto
Ingredients
- To serve: thinly sliced Italian meats such as prosciutto, coppa and salami
Gnocco fritto
- 50 ml milk
- 5 gm dried yeast
- 500 gm “00” flour (31/3 cups)
- 150 ml olive oil
- For dusting: fine semolina
- For deep-frying: vegetable oil
Giardiniera
- 500 ml white wine vinegar (2 cups)
- 300 gm butter beans or green beans, trimmed, thinly sliced lengthways, on the diagonal
- 300 gm asparagus, trimmed, thinly sliced
- 60 ml extra-virgin olive oil (¼ cup)
- 3 garlic cloves, thinly sliced
- 2 thyme sprigs