Fried Gnocco

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gnocco fried it is a typical alimentary product ofEmilia Romagna, even if the name can vary from one province to the other. As an example to it comes called crescentina (name that often comes adopted in the rest of the Emilia when it is spoken about tigelle) and to it comes called fried cake. It is common also in the nordorientale part of like chisulén or burtléina, but lately it is in via of spread in all the Piacentino with the name $parmesan of fried cake.

Preparation

At first it comes prepared a paste of of , , strutto and . After the lievitazione, the paste comes reduced in one leaf through high little millimeters (gives approximately 2 to 6) and cut in of approximately 10 cm of side, that they come fried the tradition in hot abundant second strutto.
The strutto of pig it has one smoke point much high (ca. 230 °C). The modern norms of emergency taxes to bars, restaurants, caterings and communities render difficult to reperire in commerce friggitrici that exceed the 190 temperature of °C; having to decrease the temperature of frittura, at least in atmospheres industrial and of the ristorazione, it has been forced to use various oils from the strutto in how much being used it in order to fry to 190 °C the gnocco would turn out some imbevuto of greased. It is possible therefore to use seed oils or of palm, aliquot or bialiquot to a temperature of frittura it can vary between the 180 °C and 188 °C in relation to the thickness of the paste to fry.

The paste comes normally therefore fried (approximately a minute for side) and "belly" swells forming one. The gnocco fried it can be tasted after to have filled up it with it slices to you, lardo, I step on, cheeses.

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