GNOCCO FRITTO WITH PROSCIUTTO AND FIG JAM

SERVES 4

1 x 7g sachet dried yeast

1/4 tsp caster sugar 210ml milk, warmed 2 cups (300g) plain flour 50g unsalted butter, melted Sunflower oil, to deep-fry

1/ 3 cup (25g) finely grated parmesan Prosciutto, fig jam, sliced pear and

basil leaves, to serve

Combine yeast, sugar and 1/4 cup (60ml) warmed milk in a bowl, cover and stand for 10 minutes or until frothy. Add flour, butter, 1 tsp salt flakes and remaining 150ml warmed milk, and stir until combined. Transfer to a lightly floured surface and knead for 8 minutes or until smooth and elastic.

Transfer to a greased bowl, cover and stand in a warm place for 1 hour 30 minutes or until doubled in size. Knock out air from dough with a single punch, then transfer to a floured surface. Gently roll out to 1cm thick and cut into 5cm squares. Transfer to a tray lined with baking paper, cover and stand in a warm place for 30 minutes to increase in size slightly.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 170°C (a cube of bread will turn golden in 2 minutes when the oil is hot enough). In 3 batches, deep-fry gnocco fritto, turning halfway, for 4 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Scatter with parmesan while warm.

Serve warm with prosciutto, fig jam and pear, and scatter with basil leaves.