Donzelline with prosciutto and stracchino
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Fresh rosemary leaves, chopped |
| 1½ | cup | Flour |
| 3 | tablespoons | Virgin olive oil |
| 1 | Egg | |
| 3 | tablespoons | Lambrusco red wine |
| 1 | cup | Oil for frying |
| 8 | slices | Prosciutto |
| 8 | ounces | Stracchino cheese |
Directions
In a mixing bowl, stir together rosemary, flour, olive oil, egg and red wine until you have formed a soft dough. Knead 4 or 5 minutes and roll out to ¼ 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 and stracchino cheese and Sangiovese di Romagna, a young fruity red.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue <suechef@...> on Mar 14, 1997
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