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 F.
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.
Recipe courtesy of Mario Batali