Salumi with Grape Mostarda and Whole Wheat Gnocci Fritti

Ingredients

• 0.5 teaspoon active yeast dry
• 1  bay leaf 
• 6 servings canola oil for deep-frying
• 0.3 teaspoon cayenne pepper 
• 0.5 cup champagne vinegar 
• 6 servings cured meats italian assorted thinly sliced (such as salami, mortadella, prosciutto, speck, and coppa)
• 1 tablespoon dijon mustard 
• 1 teaspoon rosemary fresh chopped
• 1.5 tablespoons warm milk whole (105°F to 115°F)
• 2 tablespoons mustard seeds 
• 1 teaspoon olive oil extra-virgin plus more for coating bowl
• 1 strips peel of 1 orange with vegetable peeler
• 1 cup parmesan cheese finely grated
• 2 pounds grapes red seedless stemmed
• 1 cup onion red chopped
• 1 teaspoon pepper dried red crushed
• 0.5 teaspoon salt (scant)
• 0.5 teaspoon sugar 
• 7 tablespoons water lukewarm
• 0.8 cup flour whole wheat ()

Equipment

• bowl
• frying pan
• oven
• pot
• plastic wrap
• kitchen towels
• pasta machine

Directions

1. Bring all ingredients exceptmustard to simmer in heavy large pot overmedium heat, stirring until sugar dissolves.Simmer until liquids thicken and grapesare soft but most are still intact, stirringoften, about 30 minutes.
2. Mix in mustard.DO AHEAD: Can be made 1 week ahead.Cool, cover, and chill.
3. Stir warm milk and sugar insmall bowl; mix in yeast.
4. Let stand untilmixture looks spongy, about 6 minutes.
5. Combine 3/4 cup flour, salt, and cayennein large bowl.
6. Add 7 tablespoons lukewarmwater, 1 teaspoon olive oil, and yeastmixture; stir until soft slightly sticky doughforms. Coat another large bowl with olive oil.
7. Add dough and turn to coat. Cover bowl withplastic wrap and kitchen towel.
8. Let doughrise in warm draft-free area until doubled involume, about 1 hour.
9. Knead dough on work surface untilsmooth, sprinkling lightly with more flour ifvery sticky. Divide dough in half. Shape eachhalf into 2-inch-wide 1/3-inch-thick rectangle.Cover with plastic wrap.
10. Set pasta machine to widest setting.Run 1 rectangle through machine 6 times.
11. Cut dough in half crosswise; turn machineto next-narrower setting. Continue to rundough through machine, adjusting to next-narrowersetting after each 6 passes, untileach strip is about 4 inches wide, 12 incheslong, and 1/16 inch thick. Repeat with seconddough rectangle.
12. Cut each dough stripcrosswise into 1-inch-wide strips.
13. Pour canola oil into large saucepanto depth of 1 inch. Attach deep-frythermometer to pan; heat oil over mediumheat to 350°F. Fry dough in batches untilgolden and crisp, about 2 minutes perbatch.
14. Transfer to paper-towel-linedbaking sheet.
15. Sprinkle hot gnocchi withcheese. DO AHEAD: Can be made 6 hoursahead.
16. Let stand at room temperature.Rewarm in 350°F oven about 5 minutes.
17. Arrange salumi on platter.
18. Servewith mostarda and gnocchi.