Gnocco Fritto

Method

1. Mix 60g flour with lukewarm water, fresh yeast, and a tablespoon of sugar to obtain a soft batter. Cover and let rest in a warm place (max 28°C) until bubbly and doubled in volume, about 1 to 1.5 hours.
2. Add the remaining flour to the batter, then gradually add lukewarm water while mixing with a fork. Add salt and 70g of strutto (room temperature), knead by hand until the dough is smooth and elastic.
3. Shape the dough into a ball, place in the bowl, score a cross on top, cover, and let rise again in a warm place (28°C) until doubled, about 2 hours.
4. Meanwhile, prepare the caramelized onions: slice 2 onions. Melt a generous piece of butter in a pan, add the onions, season with salt, cover, and cook over low heat until softened. Add 1 tablespoon of sugar and a splash of vinegar, stir, and cook uncovered for another 5 minutes until caramelized.
5. After the second rise, turn the dough onto a floured surface. Roll it out with a rolling pin to about 3 mm thickness. Cut into squares or rhombuses.
6. Heat strutto for frying to 175°C (use a thermometer). Fry the pieces in batches, turning once, until golden and puffed. Do not overcrowd.
7. Drain on paper towels. Serve warm, split open, and fill with slices of salami, squacquerone cheese, and caramelized onions.