GnoccofrittoSERVES 4
Thesefriedparcelsofdoughare
anantipastistapleintheItalian
regionofEmilia-Romagna,where
they’reservedwarmwith assorted
salumi and cheese.
Vegetableoil,for
deep-frying300 gmfreshpastasheets,
cutinto3.5cmx 10cmstrips
Thinlysliced mortadella,
toserve
Finelygrated parmesan,
toserve
½ smallfennelbulb,thinly
slicedandtossedinlemon
juiceandextra-virginolive
oil,plusfinelychopped
fronds to serve
1 Preheatoilin a large
saucepanto 190 °C.Addpasta
stripstooilin batchesof4-5
stripsanddeep-fry,turning
occasionally, untilgoldenand
crisp(3-5minutes; becareful,
hotoilwillspit). Remove
witha slottedspoonanddrain
onpapertowelsfor1 minute,
thenseasontotaste.Top
withmortadella,parmesan
and fennel, and serve warm.➤
Fast
Thischeat’s version
ofgnoccofrittouses
shop-bought sheets
offreshpastafor
minimal fuss.