Gnocco to Fry
Erbazzone is FROZEN at -18°C. It's shipped by courier with freezer van only in Italy. At the moment the shipment is possible ONLY in ITALY.
Some dishes are worth going on long road trips for. They are dishes that turn an evening into a great party. You just need to be spontaneous, invite over the people you love, and add just one last ingredient for a perfect dinner.
Gnocco fritto (fried gnocco): its name already puts you in a good mood. Of course, as you traverse the Emilian plain you might also hear it called Chisolino, Crescentina or - in the Parma area - Torta Fritta. But its name, after all, doesn't really matter.
What's important is that you have fun pairing it with your favourite ingredients: cured meats, cheeses, sauces, or pickled vegetables. If your mouth is already watering, just think that this time you won't need to travel at all to get your hands on it. One of the most delicious symbols of Emilian food culture will come knocking at your door. You just have to be ready.
Nutrition Information per 100 g
Energy 1156 kJ
Fat 7,9 g Of Which Saturates 2,3 g Carbohydrate 46 g Of Which Sugars 2,3 g Protein 8,8 g Salt 1,8 g
INGREDIENTS: WHEAT flour, water, MILK, lard, salt.
ALLERGENS: Produced in the laboratory that also uses eggs, milk, cereals, nuts, soy, celery, crustaceans, fish, peanuts, mustard, sesame, sulphites, lupine, molluscs and their derivatives.
DO NOT REFROST AFTER DEFROSTING
AT -18 ° CONSUME BY THE EXPIRY DATE ON THE PACKAGE
AT -12 ° C CONSUME WITHIN 30 DAYS
AT -6 ° C WITHIN A WEEK
12 months from production date
3 months guaranteed from delivery
- Rectangles of pasta 10x11 cm thick 2mm. To be fried in lard or boiling oil.
During cooking they will swell and will be fragrant and golden. Serve hot with sliced charcuterie.
Thaw the product at room temperature for a few minutes. Fry in lard or boiling oil about 1 minute per side.