Gnocco Fritto con Affetati (Fried Dough with Salami)

• 1/4 cup milk
• 1 package dry yeast
• 1 pound whole wheat flour
• 1 tablespoon extra-virgin olive oil
• Pinch salt
• 2 cups lard
• 1 piece fatback, sliced thinly on a slicer
• 1 pound assorted cured meats (prosciutto, testa, mortadella, capacolla), thinly sliced

1. In a small, heavy-bottomed saucepan, bring the milk to a simmer.
2. Remove from heat, allow to cool to a temperature that is comfortable on the inside of the wrist, then dissolve the yeast in the milk.
3. Place the flour in a large bowl and, after the yeast has foamed, stir the mixture into the flour, along with the oil, the salt, and enough water to make a soft dough.
4. Cover the dough with a damp cloth and allow it to rise for 1 hour in a warm, dry place.
5. In a tall-sided pot, heat the lard to 375 degrees F. Cut the dough into pieces the size of a toddler's fist and, once the oil has come to temperature, cook the dough in the oil, a few pieces at a time, until it is golden brown.
6. Remove from the oil and drain on a plate lined with paper towels.
7. Serve with the sliced meats and sliced fatback.

milk, yeast, whole wheat flour, extravirgin olive oil, salt, lard, fatback, cured meats

Taken from www.foodnetwork.com/recipes/mario-batali/gnocco-fritto-con-affetati-fried-dough-with-salami-recipe.html (may not work)