Gnocco Fritto con Affetati (Fried Dough with Salami)

1. 1

   In a small, heavy-bottomed saucepan, bring the milk to a simmer.

2. 2

   Remove from heat, allow to cool to a temperature that is comfortable on the inside of the wrist, then dissolve the yeast in the milk.

3. 3

   Place the flour in a large bowl and, after the yeast has foamed, stir the mixture into the flour, along with the oil, the salt, and enough water to make a soft dough.

4. 4

   Cover the dough with a damp cloth and allow it to rise for 1 hour in a warm, dry place.

5. 5

   In a tall-sided pot, heat the lard to 375 degrees F. Cut the dough into pieces the size of a toddler's fist and, once the oil has come to temperature, cook the dough in the oil, a few pieces at a time, until it is golden brown.

6. 6

   Remove from the oil and drain on a plate lined with paper towels.

7. 7

   Serve with the sliced meats and sliced fatback.

* Per serving · 4 servings · Values may vary.

No additional tips available.