The end of summer is at the door but here at the Locanda le Due Querce we are already thinking about lovely ways to enjoy autumn. Take the opportunity to live a few days immersed in nature and, in addition don’t miss the possibility of discovering fantastic places and itineraries… you will have the pleasure to taste fantastic Emilian dishes.
Are you not sure what to try? Among our typical dishes there are some really delicious recipes you shouldn’t miss! One of these is the fantastic and well known fried dumpling … We begin to discover its origins!
The fried dumpling is a typical product of Emilia that until 1960 was the equivalent of bread, especially for local farmers. The original recipe involves the use of 5 elements: flour, yeast, salt, water and lard. Thanks to the presence of the latter we can think that the realization of the dish has Lombard origins! Sometimes, especially in the Apennines, a drop of milk is added, which helps to soften the dough.
Before tasting this dish, you should know a couple of curiosities:
- Although the recipe is only one, in the various provinces of Emilia the fried gnocco takes a different name and is prepared with small variations of ingredients. In Modena and Reggio Emilia it is called “gnocco fritto“, while in the province of Bologna its name is “crescentina” – because it is a leavened dough. In Piacenza, however, is known as “chisòla“, Parma is the fried cake while in Ferrara is the “pinzino“.
- In some provinces the lard is used in the dough or just for frying.
The realization of the fried dumpling is not difficult to prepare: it is nothing more than pasta for bread that is fried and then filled with meats or cheeses chosen for pleasure. The traditional recipe includes frying the dumpling in pork lard, in a pan or special frying tanks. The dough is then fried (usually about one minute per side) and swells up to form bubbles on the surface or a “belly” in the case of small fried dumplings. Once a hole was made in the center of the fried dumpling, so that the hot lard could reach and cook the upper part.