Name: Salumi with Grape Mostarda and Whole Wheat Gnocci Fritti
Yield: Makes 6 servings
Ingredients: 6 cups stemmed seedless red grapes (about 2 pounds); 1 cup chopped red onion; 1/2 cup sugar; 1/2 cup Champagne vinegar; 2 tablespoons mustard seeds; 1 teaspoon dried crushed red pepper; 1 teaspoon chopped fresh rosemary; Peel of 1 orange, removed in strips with vegetable peeler; 1 bay leaf; 1 tablespoon Dijon mustard; 1 1/2 tablespoons warm (105°F to 115°F) whole milk; 1/2 teaspoon sugar; 1/2 teaspoon active dry yeast; 3/4 cup (or more) whole wheat flour; 1/2 teaspoon (scant) salt; 1/4 teaspoon cayenne pepper; 7 tablespoons lukewarm water; 1 teaspoon extra-virgin olive oil plus more for coating bowl; Canola oil (for deep-frying); 1 cup finely grated Parmesan cheese; Assorted thinly sliced Italian cured meats (such as salami, mortadella, prosciutto, speck, and coppa)

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Salumi with Grape Mostarda and Whole Wheat Gnocci FrittiCraig Cutler

If there isn't a salumi plate, it can't be a modern Italian restaurant. Chef Frank Bonanno at the Osteria Marco in Denver takes the trend one step further, adding house-made relish and fluffy fried dough.

Recipe notes

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