Ingredients

Prosciutto di Parma, sliced thin

Ripe melon

Basil

Mint

Wild arugula

Evoo

Aged Balsamic Vinegar of Modena PGI

Gnocco fritto

 

Gnocco Fritto

1kg                              AP Flour

45g                             Baking Powder

20g                             salt

350g                           Cream Cheese

300-400ml                milk

​

Method

Combine all ingredients in mixer, mix for 10 minutes. Wrap in plastic and let rest 30 minutes.

Roll out into thin sheets, by hand or using a pasta sheeter. Then cut into triangles using a fluted cutting wheel.

 

Plating

Arrange sliced prosciutto on a large plate or serving platter, place then melon, cut into large cubes, onto the plate. Then sprinkle on the mint, basil, and arugula over the top, drizzle with EVOO, and then the aged Balsamic Vinegar of Modena PGI. Right before serving deep fry the gnocco fritto until puffed and golden brown serve while still warm.