Recipe from Modena and Reggio. It was formerly known as “rancid gnocco” because it used to be prepared with the last scraps of ham. The fried bread is to be served with cubes of Mortadella ham. It is approx. 6 cm high.
Ingredients: 500 g of white flour, 100 g of minced bacon, 1 small cube of fresh brewer’s yeast, approx. 250 g of warm fizzy water, 3 tbsp. of oil, a pinch of salt, a pinch of sugar.
Preparation: blend the yeast in the warm water and pour it in the middle of the flour placed on the pasteboard in a well. Add the oil, the salt, the sugar, the bacon and blend them into the flour with the tips of your fingers, then knead vigorously for about a quarter of an hour. Shape a cake, slightly flatten it with the palm of your hand and leave it to rise in a covered bowl. Grease and flour an oblong baking tin and roll out the dough to a thick layer. Leave to rise in a warm place for around half an hour, then bake in a pre-heated oven at 180° for approx. 30 minutes.
Notes: instead of bacon, use ham or the traditional garlic pesto of the “crescentine”, made up of lard, rosemary and garlic.
Recipe sent by: Maria Rita Vivi - Sassuolo (MO)