Fried cake

Ingredients for 6 servings:

• 400 g flour (type 405)
• 25 g yeast, fresh
• 50 g lard
• ½ tsp salt
• 70 ml water, lukewarm
• 70 ml milk, lukewarm
• e.g. Clarified butter or lard or frying oil (to taste)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

also called gnoccho fritto – but has nothing to do with cake or gnocchi!

Mix the flour with the salt. Add the lard. Mix the milk with the water and dissolve the yeast in it. Without making a pre-dough, add it immediately to the flour and knead everything well for at least 5 minutes. If the dough is still too stiff (depending on the flour), simply carefully add a little more liquid. Cover with plastic wrap and let it rise at room temperature for a good two hours. Then roll out the dough to a thickness of about 3 mm or pass it through a pasta machine. Use a wheel to cut out diamond shapes of any size. Heat the fat (I prefer clarified butter) and fry the dough pieces one by one. Serve with Parma ham, mortadella, salami, and various cheeses. A good glass of red wine is a must, of course.