There was one special recipe which originated in the mountains, which I would love for you to enjoy, called Gnocco Fritto.
This year, in Castellerano, when we had a wet weather day – the Council gave us a special invitation to a converted barn with the most amazing kitchen, where the members of the Council cooked us Gnocco Fritto. In return, we gave them a donation, which went to their council charity fund.
However, most of you who have previously came to the mountains will remember that my Aunt Devina would cook Gnocco Fritto on the Sunday, when we were in Palagano.
I am sharing this recipe with you, which has come through many generations.
- 500g plain flour
- 2tbsp olive oil
- 2 pinches salt
- 25g yeast (or 1 sachet of yeast) – dissolve in some water
- Milk (enough milk to make it into a scone like dough… this will be based on look and feel… – as told by Aunt Devina!)
- Mix all ingredients to make a dough.
- Leave for 1 hour to rise
- Slice and use rolling pin to make a thin layer, cut into rectangles (approximate 10cm x 7cm)
- Place in hot oil on the stove, turn as they turn gold.
- Enjoy topped with fresh hams, procuitto, cheeses, jams or nutella!