Traditional recipes

Typical recipe: gnocco

Modena - MO - 41100

Name of the typical product
Gnocco fritto

Typical production area
Modena and its province

Ingredients (for 6 persons)
gr.500 type 0 flour, floor, gr.70 of lard or cookin oil, a pinch of salt and a pinch of sodium bicarbonate, water or milk
Preparation: work all the ingredients and let it rest for 30 minutes. Roll out the dough until it is app. 3-4 mm and cut it into diamond shapes, and cook them in the boiling lard. The 'gnocco fritto' is to be eaten hot with typical cold pork meat.

It is typycal eat it accompanied by salami and col pork meat, confitures or to have Gnocco fritto , cold, with milk and coffee, for breakfast.

(Recipe from "L'anima e la gola" a cura del Consorzio Modena a Tavola)

Name of the typical product
Gnocco ingrassato

Typical production area
Modena and its province, Reggio Emilia

500 g of white flour, 100 g of minced bacon, 1 small cube of fresh brewer's yeast, approx. 250 g of warm fizzy water, 3 tbsp. of oil, a pinch of salt, a pinch of sugar.
Preparation: blend the yeast in the warm water and pour it in the middle of the flour placed on the pasteboard in a well. Add the oil, the salt, the sugar, the bacon and blend them into the flour with the tips of your fingers, then knead vigorously for about a quarter of an hour. Shape a cake, slightly flatten it with the palm of your hand and leave it to rise in a covered bowl. Grease and flour an oblong baking tin and roll out the dough to a thick layer. Leave to rise in a warm place for around half an hour, then bake in a pre-heated oven at 180° for approx. 30 minutes.
Notes: instead of bacon, use ham or the traditional garlic pesto of the "crescentine", made up of lard, rosemary and garlic.
Recipe by Maria Rita Vivi ( Sassuolo - Modena) and edited in "Emilia Romagna - Tasting the Tradition".

Last update: 10/07/2018