Donzelline with Prosciutto (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon chopped fresh rosemary leaves |
1 1/2 cups all-purpose flour |
3 tablespoons virgin olive oil plus 4 cups extra-virgin olive oil, for frying |
1 egg |
3 tablespoons lambrusco red wine |
sea salt |
8 slices prosciutto |
8 ounces stracchino cheese |
Directions:
1. In a mixing bowl, stir together the rosemary, flour, olive oil, egg, and red wine until you have formed a soft dough. Knead 4 minutes and then roll out into a circle that is 1/4-inch thick. Do not over knead. Dough also can be made using the well method. Let rest in the refrigerator for 30 minutes.
2. In a 3-inch tall saucepan, heat the oil to 360 to 375 degrees F.
3. Cut the dough into 3 to 4-inch triangles. Gently place the dough triangles into the hot oil and fry until golden brown on both sides, about 2 minutes per side. Using a slotted spoon or strainer, remove the donzelline from the oil and place to drain on a serving plate lined with paper towels.
4. Serve the donzelline warm sprinkled with salt and slices of prosciutto, slices or shards of stracchino. I also recommend serving it with Sangiovese di Romagna, or another young fruity red wine.
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