Salumi Board with Giardiniera and Gnocco Fritto

Impress your guests with a stunning Salumi Board featuring Giardiniera and fresh Gnocco Fritto, a crispy, golden puff of fried dough that’s light and airy. This Italian-inspired spread showcases premium salumi like Mortadella, Prosciutto, and Soppressata, paired with creamy cheeses including buffalo mozzarella, Parmigiano Reggiano, and Gorgonzola. Vibrant giardiniera, pickled peppers, olives, and crispy gnocco fritto complete this flavorful centerpiece. Pair it with a sparkling Lambrusco or crisp Vermentino for a festive gathering or an elegant appetizer everyone will love.

Prep Time

20 min

Cook Time

4 min

Serves

8 Ingredients

For Gnocco Fritto:

4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon instant yeast
1/2 teaspoon kosher salt
1 1/2 cups whole milk (110°F to 115°F)
5 tablespoons lard, or unsalted butter, room temperature
Sunflower oil, for frying

For board and assembly:

2 ounces sliced Principe Mortadella with Pistachios
2 ounces sliced Principe Prosciutto di San Daniele
2 ounces sliced Principe Soppressata
2 ounces sliced Principe Robusto
2 ounces sliced Principe Nobile
2 ounces sliced Principe Peperoncino
1 (8-ounce) ball buffalo mozzarella
1 (8-ounce) wedge Parmigano Reggiano cheese, cut into bite-sized chunks
1 (8-ounce) wedge Gorgonzola, cut into bite-sized chunks
2 cups giardiniera in oil, drained
1 cup pitted Castelvetrano olives
1 cup pickled pepperoncini peppers, drained
1 cup pickled red hot cherry peppers, drained
1 cup cornichons, drained
Extra virgin olive oil, for serving
Grissini breadsticks, for serving
Crostini, for serving

Made With

Principe Salami Trio

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Salumi Board with Giardiniera and Gnocco Fritto

Prep Time

20 min

Cook Time

4 min

Serves

8 Made With

Principe Salami Trio

Learn More

Ingredients

For Gnocco Fritto:

4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon instant yeast
1/2 teaspoon kosher salt
1 1/2 cups whole milk (110°F to 115°F)
5 tablespoons lard, or unsalted butter, room temperature
Sunflower oil, for frying

For board and assembly:

2 ounces sliced Principe Mortadella with Pistachios
2 ounces sliced Principe Prosciutto di San Daniele
2 ounces sliced Principe Soppressata
2 ounces sliced Principe Robusto
2 ounces sliced Principe Nobile
2 ounces sliced Principe Peperoncino
1 (8-ounce) ball buffalo mozzarella
1 (8-ounce) wedge Parmigano Reggiano cheese, cut into bite-sized chunks
1 (8-ounce) wedge Gorgonzola, cut into bite-sized chunks
2 cups giardiniera in oil, drained
1 cup pitted Castelvetrano olives
1 cup pickled pepperoncini peppers, drained
1 cup pickled red hot cherry peppers, drained
1 cup cornichons, drained
Extra virgin olive oil, for serving
Grissini breadsticks, for serving
Crostini, for serving

How To Make

For Gnocco Fritto: Combine flour, sugar and yeast together in large bowl. Make well in center of dry ingredients and add milk and mix with hands until a rough dough forms.
Add lard, one tablespoon at a time, and salt and knead until combined and a smooth dough forms. Cover bowl with plastic wrap and let rest at room temperature until doubled in size, about 2 hours.
Heat large Dutch-oven over medium-high heat filled halfway with oil. Heat oil to 350°F.
On a lightly floured work surface, roll dough into a 1/8-inch-thick rectangle. Cut dough into 2 1/2-inch squares. Working in batches, fry square until golden-brown and puffed, about 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Repeat with remaining square.
For board and assembly: Fill two martini glasses with an assortment of Mortadella, Prosciutto, Soppressata, Robusto, Nobile and Peperoncino. Place mozzarella in a martini glass and serve with a few tablespoons of extra virgin olive oil. Add Parmigiano Reggiano and Gorgonzola to another martini glass. Fill three additional martini glasses evenly with giardiniera, olives, cornichons, pepperoncini and cherry peppers. Serve filled martini glasses on large bar tray with gnocco fritto, grissini and crostini.

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