RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Blend the flour, sugar, salt and lard in the mixer at low speed. Add the milk a little at a time and then increase the speed. The dough must not be too soft.
Use the machine to knead the dough with greater thickness (notch 3 - approximately half a cm) for simple fried gnocchi and smaller thickness (notch 4) for the gnocchi to be stuffed with Parmareggio slices. It is advisable to fry the dough right afterwards, so that it does not rise before it is cooked and prevent the gnocchi from being greasy. Cut the dough in diamond shapes or squares (5-6 cm). To stuff the gnocchi with Parmareggio slices, place the slice between two pieces of dough, fold and seal by pressing down the edges.
Fry in plenty of oil or lard (the same used to make the dough). For the fried gnocchi stuffed with Parmareggio slices, ensure that the temperature is not too high to prevent them from swelling too much and the precious stuffing from leaking out.
RECIPE SENT BY MRS GABRIELLA RISORTI
Fried gnocchi with parmareggio slices
| Ingredients | |
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• 1 kg of flour • 2 sachets of dried brewer’s yeast • 1 table spoon of sugar • fresh whole milk sufficient for the dough • 1 table spoon of lard or oil • Parmareggio Slices • salt (to taste) |
Preparation
Blend the flour, sugar, salt and lard in the mixer at low speed. Add the milk a little at a time and then increase the speed. The dough must not be too soft.
Use the machine to knead the dough with greater thickness (notch 3 - approximately half a cm) for simple fried gnocchi and smaller thickness (notch 4) for the gnocchi to be stuffed with Parmareggio slices. It is advisable to fry the dough right afterwards, so that it does not rise before it is cooked and prevent the gnocchi from being greasy. Cut the dough in diamond shapes or squares (5-6 cm). To stuff the gnocchi with Parmareggio slices, place the slice between two pieces of dough, fold and seal by pressing down the edges.
Fry in plenty of oil or lard (the same used to make the dough). For the fried gnocchi stuffed with Parmareggio slices, ensure that the temperature is not too high to prevent them from swelling too much and the precious stuffing from leaking out.
RECIPE SENT BY MRS GABRIELLA RISORTI
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