Salumi with Grape Mostarda and Whole Wheat Gnocci Fritti

Name: Salumi with Grape Mostarda and Whole Wheat Gnocci Fritti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 1 bay leaf; 6 servings Canola oil (for deep-frying); 0 teaspoons cayenne pepper; 118 milliliters Champagne vinegar; 6 servings Assorted thinly sliced Italian cured meats (such as salami, mortadella, prosciutto, speck, and coppa); 1 Tbsp Dijon mustard; 1 teaspoon chopped fresh rosemary; 2 Tbsps warm (105°F to 115°F) whole milk; 2 Tbsps mustard seeds; 1 teaspoon extra-virgin olive oil plus more for coating bowl; 1 strip Peel of 1 orange, removed in with vegetable peeler; 237 milliliters finely grated Parmesan cheese; 907 grams cups stemmed seedless red grapes (about; 237 milliliters chopped red onion; 1 teaspoon dried crushed red pepper; 1 teaspoons (scant) salt; 1 teaspoons sugar; 7 Tbsps lukewarm water; 177 milliliters (or more) whole wheat flour

Salumi with Grape Mostardan and Whole Wheat Gnocci Fritti might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 412 calories, 11g of protein, and 24g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of peel of 1 orange, cayenne pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring all ingredients exceptmustard to simmer in heavy large pot overmedium heat, stirring until sugar dissolves.Simmer until liquids thicken and grapesare soft but most are still intact, stirringoften, about 30 minutes.

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Sugar

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Pot

Mix in mustard.DO AHEAD: Can be made 1 week ahead.Cool, cover, and chill.

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Mustard

Stir warm milk and sugar insmall bowl; mix in yeast.

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Sugar

Yeast

Milk

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Bowl

Let stand untilmixture looks spongy, about 6 minutes.

Combine 3/4 cup flour, salt, and cayennein large bowl.

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All Purpose Flour

Salt

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Bowl

Add 7 tablespoons lukewarmwater, 1 teaspoon olive oil, and yeastmixture; stir until soft slightly sticky doughforms. Coat another large bowl with olive oil.

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Olive Oil

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Bowl

Add dough and turn to coat. Cover bowl withplastic wrap and kitchen towel.

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Dough

Wrap

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Kitchen Towels

Bowl

Let doughrise in warm draft-free area until doubled involume, about 1 hour.

Knead dough on work surface untilsmooth, sprinkling lightly with more flour ifvery sticky. Divide dough in half. Shape eachhalf into 2-inch-wide 1/3-inch-thick rectangle.Cover with plastic wrap.

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Dough

All Purpose Flour

Wrap

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Plastic Wrap

Set pasta machine to widest setting.Run 1 rectangle through machine 6 times.

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Pasta

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Pasta Machine

Cut dough in half crosswise; turn machineto next-narrower setting. Continue to rundough through machine, adjusting to next-narrowersetting after each 6 passes, untileach strip is about 4 inches wide, 12 incheslong, and 1/16 inch thick. Repeat with seconddough rectangle.

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Dough

Cut each dough stripcrosswise into 1-inch-wide strips.

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Dough

Pour canola oil into large saucepanto depth of 1 inch. Attach deep-frythermometer to pan; heat oil over mediumheat to 350°F. Fry dough in batches untilgolden and crisp, about 2 minutes perbatch.

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Cooking Oil