Salami mit Traubenmostarda und Vollkorn-Gnocchi Fritti

Ingredients for Salumi with Grape Mostarda and Whole Wheat Gnocci Fritti

• 1450ml stemmed seedless red grapes (about 900g )

• 200g chopped red onion

• 120ml Zucker

• 120ml Champagne vinegar

• 2 tablespoons mustard seeds

• 1 Teelöffel getrocknete, zerstoßene rote Paprika

• 1 Teelöffel gehackter frischer Rosmarin

• Peel of 1 orange, removed in strips with vegetable peeler

• 1 Lorbeerblatt

• 1 Esslöffel Dijon-Senf

• 1 1/2 tablespoons warm (41°C to 46°C) whole milk

• 1/2 Teelöffel Zucker

• 1/2 teaspoons active dry yeast

• 90g (or more) wholemeal flour

• 1/2 teaspoons (scant) salt

• 1/4 Teelöffel Cayennepfeffer

• 110ml lukewarm water

• 1 teaspoon extra-virgin olive oil plus more for coating bowl

• Canola oil (for deep-frying)

• 120g finely grated Parmesan cheese

• Assorted thinly sliced Italian cured meats (such as salami, mortadella, prosciutto, speck, and coppa)

Bring all ingredients except mustard to simmer in heavy large pot over medium heat, stirring until sugar dissolves. Simmer until liquids thicken and grapes are soft but most are still intact, stirring often, about 30 minutes. Mix in mustard. DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill.

Stir warm milk and sugar in small bowl; mix in yeast. Let stand until mixture looks spongy, about 6 minutes.

Combine 90g flour, salt, and cayenne in large bowl. Add 110ml lukewarm water, 1 teaspoon olive oil, and yeast mixture; stir until soft slightly sticky dough forms. Coat another large bowl with olive oil. Add dough and turn to coat. Cover bowl with plastic wrap and kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Knead dough on work surface until smooth, sprinkling lightly with more flour if very sticky. Divide dough in half. Shape each half into 2-inch-wide 1/3-inch-thick rectangle. Cover with plastic wrap.

Set pasta machine to widest setting. Run 1 rectangle through machine 6 times. Cut dough in half crosswise; turn machine to next-narrower setting. Continue to run dough through machine, adjusting to next-narrower setting after each 6 passes, until each strip is about 4 inches wide, 12 inches long, and 1/16 inch thick. Repeat with second dough rectangle. Cut each dough strip crosswise into 1-inch-wide strips.

Pour canola oil into large saucepan to depth of 1 inch. Attach deep-fry thermometer to pan; heat oil over medium heat to 177°C. Fry dough in batches until golden and crisp, about 2 minutes per batch. Transfer to paper-towel-lined baking sheet. Sprinkle hot gnocchi with cheese. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 177°C oven about 5 minutes.

Arrange salumi on platter. Serve with mostarda and gnocchi.

Haftungsausschluss

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