Ingredients for: 4 people
Preparation time: 60 minutes
For the Gnocco Fritto:
- Type 0 flour, 500 g;
- Water, 200 g;
- Fresh brewer’s yeast, 8 g;
- Lard, 70 g;
- Sugar, 1 tsp;
- Salt, 12 g;
- Oil for frying.
For the arugula pesto:
- Arugula, 80 g;
- Grated Grana Padano DOP cheese, 20 g;
- Pine nuts, 20 g;
- Extra-virgin olive oil;
For the topping:
- Squacquerone cheese, 280 g;
- Anchovy fillets in white truffle-flavored oil.
- Take 60 g of flour and 60 g of water aside.
- Steep the fresh yeast in this amount of water, then add the sugar and flour.
- Mix well, place in a container, cover with kitchen wrap and let rise in a warm place (around 25°) until the dough has doubled in volume (this will take about 1 hour).
- Once the dough has doubled in volume, incorporate the remaining flour and water, a little at a time.
- Then add the salt and continue kneading.
- Add the lard, one flake at a time, and knead until smooth.
- Place in bowl that has been lightly greased with lard, cover with kitchen wrap and let rise again in a warm place (around 25°) for about 2 hours.
- After the resting time has elapsed, roll out the dough with a rolling pin to a thickness of about 3 mm and cut into rectangles.
- Heat the frying oil to 170°C, then fry a few pieces at a time, turning them over after about a minute so that they turn golden brown on all sides.
- For the arugula pesto, blend all the ingredients in a food mixer until smooth and homogeneous.
- Serve the Gnocco Fritto with a topping of squacquerone cheese, arugula pesto, and Anchovies in white truffle-flavored oil.