GNOCCO FRITTO

(Bread Fritters) with prosciutto crudo and confit tomatoes

by Tommaso Foglia

HULALÀ COOKING PIZZA

50 pieces

Ingredients

For the gnocchi:

500 g farina 0
100g latte
100 g acqua
50 g Hulalà Cooking Pizza
30 g strutto
Salt
8 g brewer’s yeast
Peanut oil
Prosciutto crudo

For the confit tomatoes:

300 g pomodorini ciliegini
3 spicchi d’aglio
10 g zucchero a velo
Timo
Extra virgin olive oil
Salt

For the pizza sauce:

500 g Hulalà Cooking Pizza
Oregano
Rosemary
Salt
Pepper

Hulalà Cooking Pizza

Preparation

For the gnocchi:

Dissolve the yeast in the warm milk. Mix the flour, milk, water and Hulalà Professional Pizza using the hook in a stand food mixer. Finally add the salt and lard and leave to knead until it forms a smooth sphere with no lumps.

Place in a warm place and let rise for about 2 hours. Roll out the dough to about 3 mm and form rectangles. Bring the oil to 180°C and fry the gnocchi until golden on both sides. Accompany with sliced prosciutto crudo.

For the confit tomatoes:

Wash the cherry tomatoes and cut them in half. Spread them on a baking tray lined with baking paper, add the unpeeled garlic cloves, thyme, oil, salt and sprinkle with icing sugar.

Cook at 140°C for approximately 2 hours.

For the pizza sauce:

In a bowl combine all the ingredients and mix with a spoon. Adjust the flavour with salt and pepper.