Recipe courtesy of Mario Batali
Print
Total:
25 min
Prep:
20 min
Cook:
5 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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Donzelline with Prosciutto and Stracchino

Recipe courtesy of Mario Batali

On TV

Trending Videos

So Much Pretty Food Here