Name: Giardiniera with gnocco fritto
Ingredients: To serve: thinly sliced Italian meats such as prosciutto, coppa and salami; Gnocco fritto; 50 ml milk; 5 gm dried yeast; 500 gm “00” flour (31/3 cups); 150 ml olive oil; For dusting: fine semolina; For deep-frying: vegetable oil; Giardiniera; 500 ml white wine vinegar (2 cups); 300 gm butter beans or green beans, trimmed, thinly sliced lengthways, on the diagonal; 300 gm asparagus, trimmed, thinly sliced; 60 ml extra-virgin olive oil (¼ cup); 3 garlic cloves, thinly sliced; 2 thyme sprigs

“The dish was inspired by a visit to Bologna, where I walked from one trattoria to another experiencing the simple, high-quality dishes on offer. I remember ordering some antipasti and out came this plate of affettati (cured meats)and gnocco fritto, warm and savoury pillows of fried dough.” Pasquale Trimboli, Italian & Sons, Braddon, ACT

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz

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