Gnocco fritto

Instructions

1. Mix the flour, salt and baking soda in a bowl.
2. Add the lard and rub it in with your fingertips until the texture is sandy.
3. Gradually pour in the water and milk and knead until you have a soft, smooth dough.
4. Cover and let the dough rest for 30 minutes.
5. Roll it out to about 5 mm thick and cut out diamonds or discs.
6. Heat the oil to 170 °C in a large saucepan.
7. Lower the pieces in 2 or 3 at a time and fry for 2 to 3 minutes, turning, until they puff up and turn golden.
8. Drain on paper towels and serve right away with the cured meats and cheese.