Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Chopped fresh rosemary leaves

  2. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  3. 3 tablespoons 45ml Virgin olive oil - plus

  4. 4 cups 948ml Extra-virgin olive oil - for frying

  5. 1 Egg

  6. 3 tablespoons 45ml Lambrusco red wine

  7. Sea salt - to taste

  8. 8 Prosciutto

  9. 8 oz 227g Stracchino cheese

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.

  5. This recipe yields 4 servings.


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