{"id":2034,"date":"2016-11-17T12:04:54","date_gmt":"2016-11-17T12:04:54","guid":{"rendered":"http:\/\/www.mymodenadiary.it\/?p=2034"},"modified":"2016-11-21T09:48:54","modified_gmt":"2016-11-21T09:48:54","slug":"how-to-prepare-gnocco-fritto-the-modenese-fried-pastry","status":"publish","type":"post","link":"https:\/\/www.mymodenadiary.it\/en\/how-to-prepare-gnocco-fritto-the-modenese-fried-pastry\/","title":{"rendered":"Gnocco Fritto: a great passion! What it is and how you can prepare it"},"content":{"rendered":"

I love “gnocco fritto”<\/strong><\/em>, I can’t resist it!\u00a0There’s\u00a0probably something written in my Modenese DNA: when I find myself in front of a little basket full of this fried pastry\u00a0I’m simply happy \ud83d\ude09<\/span><\/p>\n

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Do you know it? Have you ever tried this special Modenese food?
\n<\/strong><\/em>A little bit as Francesca wrote about “tigelle”,<\/a> I believe that even this special “fried pastry”, called “gnocco fritto”<\/em><\/strong>, \u00a0is a state of mind (that’s why it pairs perfectly with “tigelle”;)). Even the way we refer to this food preparation\u00a0immediately recalls how this tradition is deeply rooted in my city: Modenese people call it using the article “il” and not “lo”, as the Italian grammar would teach.<\/p>\n

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But what is “gnocco fritto”?<\/h2>\n<\/div>\n
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It’s s traditional fried pastry<\/strong>\u00a0<\/em>that in the past was\u00a0used to substitute bread (as it was for Tigelle).<\/em>
\nIt is a fried dough, of a rectangular or sometimes a circular shape, unique in its kind.<\/strong> Commonly eaten with cold cuts (for me the first piece is always with\u00a0<\/span>greaves sausage\u00a0<\/span>or bacon \ud83d\ude09 ) you can also accompany it with cheeses, but also with jams and, once cold, you can have your “perfect Modenese breakfast”<\/em><\/strong> dipping it into your cappuccino \ud83d\ude42<\/span><\/p>\n

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Spread throughout Emilia, this preparation has different names, depending on the city where you are: in Bologna is called “crescentina”<\/em> <\/strong>– for us call it in this way could create a lot of confusion because the real name of\u00a0“tigella” is “crescentina” -, in\u00a0the province of Parma is called “fried cake”<\/em><\/strong> and in the province of Ferrara “pinzino”<\/strong><\/em>.
\nHere, in Modena its name is\u00a0fried pastry\u00a0<\/strong>(gn\u00f2c fr\u00e8tt<\/i> o gn\u00f2cch fritt\u00a0<\/i><\/strong>in Modenese dialect) and prepare it’s an art (so that it exists\u00a0“The Brotherhood of the Gold Fried Pastry”<\/em>, a gourmet association that tastes and evaluates the best fried pastry in Modena’s province.<\/span><\/p>\n

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The ingredients for this preparation are very simple, but they can depend on the location and the family.
\nAs other preparations, even for this you can find the original recipe but variants are very common,\u00a0according to personal tastes and family traditions.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

How to\u00a0prepare it?<\/h2>\n
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With the help of my super grandmother and my super mom I will illustrate you how we usually prepare it. I will show you also a delicious variation that I have not yet figured out exactly where it comes from, I just know that my grandmother prepares it since time.
\nThe doses are not so precise, but this is a classic of a family preparation \ud83d\ude09<\/span><\/p>\n<\/div>\n

Ingredients for 4 people \u00a0<\/strong><\/em><\/p>\n