Recipe courtesy of Mario Batali
Total:
25 min
Active:
20 min
Yield:
4 servings
Level:
Easy

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

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.

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Donzelline with Prosciutto and Stracchino

Recipe courtesy of Mario Batali

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