Donzelline With Prosciutto

Recipe Ingredients

1 tablespoon	15ml	Chopped fresh rosemary leaves
1 1/2 cups	93g / 3.3oz	All-purpose flour
3 tablespoons	45ml	Virgin olive oil - plus
4 cups	948ml	Extra-virgin olive oil - for frying
1		Egg
3 tablespoons	45ml	Lambrusco red wine
		Sea salt - to taste
8		Prosciutto
8 oz	227g	Stracchino cheese

Recipe Instructions

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.

In a 3-inch tall saucepan, heat the oil to 360 to 375 degrees.

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.

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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F33) - from the TV FOOD NETWORK

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