Salumi Board With Giardiniera And Gnocco Fritto Recipe

Ingredients

• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon kosher salt
• 1 1/2 cups whole milk
• 5 tablespoons lard, or unsalted butter, room temperature
• Sunflower oil, for frying
• 2 ounces sliced Principe Mortadella with Pistachios
• 2 ounces sliced Principe Prosciutto di San Daniele
• 2 ounces sliced Principe Soppressata
• 2 ounces sliced Principe Robusto
• 2 ounces sliced Principe Genoa
• 2 ounces sliced Principe Pepperoni
• 1 (8-ounce) ball buffalo mozzarella
• 1 (8-ounce) wedge Parmigano Reggiano cheese, cut into bite-sized chunks
• 1 (8-ounce) wedge Gorgonzola, cut into bite-sized chunks
• 2 cups giardiniera in oil, drained
• 1 cup pitted Castelvetrano olives
• 1 cup pickled pepperoncini peppers, drained
• 1 cup pickled red hot cherry peppers, drained
• 1 cup cornichons, drained
• Extra virgin olive oil, for serving
• Grissini breadsticks, for serving
• Crostini, for serving