Name: 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

“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

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