Donzelline with Prosciutto and Stracchino (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 tablespoon chopped fresh rosemary leaves |
1 1/2 cups flour |
3 tablespoons virgin olive oil |
1 egg |
3 tablespoons lambrusco red wine |
1 cup oil for frying |
8 slices prosciutto |
1/2 pound stracchino cheese |
Directions:
1. In a mixing bowl, stir together rosemary, flour, olive oil, egg and red wine until you have formed a soft dough. Knead 4 or 5 minutes and roll out to 1/4 inch thick.
2. Heat oil in 3 inch tall saucepan to 375 degrees F.
3. Cut dough into 3 to 4 inch triangles and fry until golden brown on both sides. Serve warm with prosciutto and stracchino cheese and Sangiovese di Romagna, a young fruity red.
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