Coccoli Gnocco Fritto

Years ago I was traveling through the Chianti region of Italy writing a story about wine. I was with my wife Julie and we were taken to a local restaurant where they made pizza. The pizzaiolo came out and introduced himself. He knew I was a pizza maker and remembered me from the pizza championships in Salsomaggiore, Italy. He brought out a wonderful antipasti that had fried dough, lardo, stracciatella, and arugula. I asked him what he called it and he said “Coccoli” the fried dough puffed up and was a little chubby and he said that’s what he called it. It’s also known as Gnocco Fritto in Italy. You will see it in other parts of Italy with their own rendition using local ingredients. You will also notice that the dough can be different depending on what region you are in. When I came back to my restaurant I knew I had to recreate it. Here is the recipe I make at my restaurants using my pizza dough made with Caputo flour. I hope you enjoy.

Ingredients

Coccoli/Gnocco Fritto

1 8-12oz Caputo dough ball
Caputo flour or semola for dusting
4-6 slices prosciutto di parma
Arugula
3oz burrata or stracciatella
1 oz balsamic glaze
1/2 oz shaved parmigiano reggiano
Frienn by Olitala (frying oil)
Sea salt
Fine black pepper

Equipment needed:

Medium stainless bowl
Fine mesh skimmer
Fryer

Instructions:

Coccoli/Gnocco Fritto

Dust your dough into Caputo flour or semola. Gently shape and stretch your dough into a 10-12 inch rectangle.

2. Using a pizza wheel or knife cut into 4 or 6 squares. Gently place your dough squares into the fryer.

3. Using a fine mesh skimmer flatten and turn your doughs making sure they have an even golden brown color.

4. Carefully take the fried dough out of the fryer and place each dough into a stainless bowl and finish them with salt and pepper

5. Add the fried doughs to the plate that is accompanied with procuitto, arugula, parmigiano, balsamic glaze, and burrata or stracciatella. When you land this dish explain that the fried dough is hot but when they slightly cool they can be opened up and stuffed with the ingredients that they want.

It makes the perfect little panino