Chef's Recipes

Giardiniera with gnocco fritto

Australian Gourmet Traveller recipe for Giardiniera with gnocco fritto

Giardiniera with gnocco fritto
"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


  • 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
  • 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