Gnocco Fritto con Insalata di Pomodoro & Parmigiano Reggiano (Fried Gnocco with Tomato & Parmigiano Reggiano

Salad) Recipe courtesy of Mario Batali Yield: 4 servings For the Gnocco: cup milk 1 package dry yeast 1 pound whole wheat flour 1 tablespoon extra virgin olive oil Pinch salt 2 cups lard For the Tomato Salad: 4 cups mixed heirloom tomatoes cup torn opal basil cup extra virgin olive oil 2 tablespoons red wine vinegar 2 cups day old bread 2 ounces Parmigiano Reggiano Salt and freshly ground black pepper, to taste Dried oregano, for garnish 1 garlic clove, minced

To make the gnocco fritto:

In a small, heavy-bottomed saucepan, bring the milk to a simmer. 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. Place the flour in a large bowl and, after the yeast has foamed, stir the mixture into the flour, along with the oil, salt, and enough water to make a soft dough. Cover the dough with a damp cloth and allow it to rise for 1 hour in a warm, dry place. In a tall-sided pot, heat the lard to 375F. 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. Remove from the oil and drain on a plate lined with paper towels.

To make the tomato salad:

Preheat oven to 350F. Cut small tomatoes in half and large tomatoes in quarters or sixths.

To make breadcrumbs: Toss torn bite-size pieces of bread with cup of extra virgin olive oil, salt,
pepper, oregano and minced garlic until evenly coated with oil. Toast breadcrumbs for 10 minutes in the oven on a baking sheet.

To make the vinaigrette: Dissolve two healthy pinches of salt in red wine vinegar and then whisk in
cup of extra virgin olive oil.

To make the frico: Sift Parmigiano Reggiano through a sieve to ensure there are no clumps. Heat
an 8-inch non-stick sauce pan over a medium flame for 2-3 minutes. Evenly spread the cheese over the whole surface of the hot pan. There should be just enough that you can no longer see the surface of the pan. Allow the cheese to slowly melt, without touching it, and when it turns a little golden brown, carefully remove it with a rubber spatula and let it cool. Toss the tomatoes and toasted breadcrumbs with the red wine vinaigrette until everything is evenly coated. Gently break the frico into four pieces and arrange the pieces on each side of the plate. Serve with a hot gnocco fritto.

As always, this recipe is meant to be a guideline. Cooking is not always an exact science so enjoy making it your own!