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Giardiniera with gnocco fritto


You'll need

To serve: thinly sliced Italian meats such as prosciutto, coppa and salami   Gnocco fritto 50 ml milk 5 gm dried yeast 500 gm (31/3 cups) “00” flour 150 ml olive oil For dusting: fine semolina For deep-frying: vegetable oil   Giardiniera 500 ml (2 cups) white wine vinegar 300 gm butter beans or green beans, trimmed, thinly sliced lengthways, on the diagonal 300 gm asparagus, trimmed, thinly sliced 60 ml (¼ cup) extra-virgin olive oil 3 garlic cloves, thinly sliced 2 thyme sprigs

Method

  • 01
  • For gnocco fritto, warm milk in a small saucepan over medium heat to lukewarm (20-40 seconds). Add yeast, stir to dissolve and set aside until starting to foam (2-3 minutes). Place flour in the bowl of an electric mixer fitted with a dough hook, then add yeast mixture, olive oil, a pinch of fine sea salt and 200ml lukewarm water while mixing on low speed. Mix until a smooth dough forms (3-5 minutes), cover with a damp tea towel and rest in a warm place until doubled in size (1-1½ hours).
  • 02
  • Meanwhile, for giardiniera, bring vinegar and 1 litre water to the boil in a saucepan over medium-high heat, add beans and asparagus and cook until just tender (2-3 minutes), drain, refresh (see cook’s notes p58) and drain again. Discard vinegar solution. Combine in a bowl with remaining ingredients, season to taste and set aside.
  • 03
  • Knock back dough, knead until smooth, then place in bowl, cover with a damp tea towel and set aside until doubled in size (30 minutes). Knock back dough, then roll to 1mm thick using a pasta machine. Cut dough into 3cm x 8cm strips and set aside on a tray lined with baking paper and dusted with fine semolina.
  • 04
  • Preheat oil in a deep saucepan or deep-fryer to 180C. Fry dough in batches, turning occasionally, until golden and puffed (1-2 minutes); be careful as hot oil may spit. Drain on absorbent paper, season to taste with salt and serve with giardiniera and meats.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“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

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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