In a mixing bowl, stir together rosemary, flour, olive oil, egg
and red wine until you have formed a soft dough
4 or 5 minutes and roll out to 1/4 inch thick.
Heat oil in 3 inch tall saucepan
to 375 degrees F.
Cut dough into 3 to 4 inch triangles and fry
until golden brown on both sides. Serve warm with prosciutto
cheese and Sangiovese
di Romagna, a young fruity red.