Health, Green & Wellness
Homemade Fried Dumpling
Introduction
Gnocco fritto is a beloved traditional dish from the Emilia region in Italy. With its unique recipe and rich history, it has become an integral part of Italian cuisine. In this article, we will delve into the world of gnocco fritto, exploring its origins, variations, and recipes.
What is Gnocco Fritto?
Gnocco fritto is a type of fried dough that originated in Emilia-Romagna. Its name translates to “fried gnocco,” where “gnocco” refers to a traditional Italian bread-like dough. The dish has gained popularity throughout Italy, with different regions adopting their own variations.
History of Gnocco Fritto
The recipe for gnocco fritto differs between the Emilia and Bologna regions. In Modena and Piacenza, it is known as “gnocco fritto” or “chisulen,” respectively. The dish has been passed down through generations, with each region adding its unique twist to the recipe.
Recipe for Homemade Fried Gnocco at Modena
For a traditional Emilian gnocco fritto, you will need:
- 500g of wheat flour
- 40g of strutto (pork fat)
- 80ml of carbonated water
- 100ml of water
- Salt as needed
- Oil for frying (or pork fat)
To make the dough, sift the flour and gradually add the liquid ingredients. Mix until you get an even dough, then wrap it in a canvas and knead every 20 minutes for 4 hours. This natural fermentation process gives the gnocco fritto its unique flavor.
Spreading the Dough
Once the dough has rested, spread it out to a thickness of 6mm and cut it into triangles, rombs, or circles. Fry the scraps in abundant strutto or vegetable oil until golden brown.
Recipe for Homemade Fried Gnocco with Yeast at Bologna
In contrast to the Emilian recipe, the Bolognese version uses yeast. To make crescentina (gnocco fritto at Bologna), you will need:
- 500g of wheat flour
- 40g of strutto (pork fat)
- 180ml of water
- 12g of yeast
- Salt as needed
- 1 tablespoon of sugar
- Oil for frying (or pork fat)
Dissolve the yeast in a little water, then gradually add the liquid ingredients to the flour. Knead until you get an even dough and let it rise for 3-4 hours.
Cutting the Dough
Once the dough has risen, spread it out to a thickness of 3mm and cut it into desired shapes (triangular, semicircular, rombus…). Fry in boiling oil until well golden.
The Tigella: A Traditional Emilian Dish
Tigella is another traditional Emilian dish that originated from gnocco fritto. The recipe typically includes yeast, milk, flour, and olive oil. Here’s a simple recipe:
- 4g of yeast
- 300ml of milk
- 250g of flour type 0
- 500g of flour type 00
- 200ml of water
- 50ml of olive oil extra virgin
- Salt as needed
- 30gr of butter or strutto
Tigella can be enjoyed with salumi, cheeses, or vegetables. Traditionally, it is made with cunza (cunza) or aglione, a condiment based on lardo, rosemary, and garlic.
Types of Gnocco Fritto
There are several variations of gnocco fritto throughout Italy. Some popular types include:
- Gnocco Fritto alla Modenese: This is the traditional Emilian recipe, made with carbonated water and pork fat.
- Crescentina: The Bolognese version uses yeast, which gives it a lighter texture.
- Gnocco Fritto con Formaggio: A variation of gnocco fritto topped with melted cheese and vegetables.
- Gnocco Fritto con Salsiccia e Friarielli: A hearty dish made with fried dough, sausage, and broccoli rabe.
Frying Techniques
Frying is an essential step in making gnocco fritto. Here are some tips to achieve the perfect fry:
- Use the right temperature: Fry at a temperature of around 180°C (350°F) for optimal results.
- Don’t overcrowd the pot: Fry in batches to ensure that each piece of dough has enough room to cook evenly.
- Monitor the oil level: Keep an eye on the oil level and adjust as needed.
Common Mistakes
When making gnocco fritto, it’s easy to make mistakes. Here are some common errors to avoid:
- Overmixing the dough: This can lead to a dense and tough texture.
- Under-fermenting the dough: A long fermentation time ensures that the dough is light and airy.
- Frying at too high a temperature: This can cause the dough to burn or become greasy.
Conclusion
Gnocco fritto is a beloved Italian dish that has gained popularity throughout the country. With its unique recipe and rich history, it offers a glimpse into Emilian cuisine. Whether you prefer the traditional Emilian or Bolognese version, there’s no denying the allure of this fried dough delight.
Frequently Asked Questions
- What is gnocco fritto?
Gnocco fritto is a type of fried dough that originated in Emilia-Romagna, Italy. - Where did gnocco fritto originate?
Gnocco fritto originated in Modena and Piacenza, two regions in the Emilia region of Italy. - What are the main differences between Emilian and Bolognese recipes?
The main difference is that the Emilian recipe uses carbonated water, while the Bolognese version uses yeast. - How do I make gnocco fritto at home?
To make gnocco fritto, you can follow either the traditional Emilian or Bolognese recipe, depending on your preference. - What is tigella?
Tigella is a traditional Emilian dish that originated from gnocco fritto. - Can I use different types of flour for gnocco fritto?
While type 0 and type 00 flours are commonly used, you can experiment with other types of flour to find your preferred flavor. - What is the best way to fry gnocco fritto?
To ensure crispy fried dough, it’s essential to fry at the right temperature (around 180°C) and not overcrowd the pot. - How long does it take to make gnocco fritto?
The preparation time for gnocco fritto can vary from 4 hours (Emilian recipe) to 3-4 hours (Bolognese version), depending on the recipe and ingredients used.
Note: The original text was published by Anna De Simone on July 27, 2016
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