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Pillowy fried dough alongside a platter of prosciutto, salami, and mortadella is Emilian feasting. This high protein mediterranean spread is perfect for family celebrations.
In a large bowl, combine flour, salt, sugar, and instant yeast. Mix well to distribute dry ingredients evenly.
Add milk and lard, then knead until a soft, elastic dough forms, about 8–10 minutes by hand. Adjust with a bit more milk if too dry.
Cover the bowl and let the dough rest in a warm spot for 1 hour, or until doubled in size for proper leavening.
Punch down the dough and roll out on a floured surface to 1/8-inch thickness. Cut into 2x3 inch rectangles for uniform frying.
Heat vegetable oil in a large deep skillet to 350°F (medium-high). Fry dough pieces in batches, flipping once, until puffed and golden on both sides—about 1 minute per batch, monitoring oil temperature for even browning.
Remove from oil and drain on paper towels. Lightly brush or drizzle with olive oil while warm.
Arrange gnocco fritto on a platter and serve immediately with assorted prosciutto, salami, and mortadella.
