GNOCCO FRITTO - Cuisine Magazine - From New Zealand to the World
Pillow-like fried dough snacks inspired by Modena, perfect with prosciutto or as a crowd-pleasing snack. Easy to make and deliciously light.
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Cooking tools:
- Pastry cutter
- Deep-fryer
- Rolling pin
- Deep-fry thermometer
- Mixing bowl
- Chef's knife
- Heavy-based saucepan
- Stove
- Spoon
- Paper towel
- Serving platter
Ingredients
- 400g tipo 00 flour, plus extra for dusting
- 5g active dry yeast
- fine sea salt
- 50g unsalted butter, softened
- 1 tablespoon olive oil
- 180–200ml full-cream milk, warmed
- vegetable oil, for frying
- thinly sliced prosciutto, to serve
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