Serve these with a lovely, fresh, creamy cheese like Crescenza or Stracchino, and a generous portion of salty, sweet Prosciutto crudo, and there's not one family member who will complain about dinner tonight! A true recipe for happiness, but use it in moderation, both for the health element but also the surprise factor.
For maximum pleasure, enjoy these fried coccoli with a nice bubbly. The notes of yeast and freshly baked bread, typical of traditional method bubbles, pair perfectly with the delicious taste of fried pizza dough. A Franciacorta or Prosecco di Valdobbiadene DOCG would be ideal. For those who like to experiment, the combination with an Orange wine is also very interesting, a wine born from prolonged contact with the skins, which increases matter and taste in the mouth.
for 4 servings
In large plastic or glass mixing bowl, add water, yeast, and sugar. Allow yeast and sugar to dissolve. Once they’ve dissolved, slowly add flour and mix ingredients with a sturdy wire whisk to blend everything together. Break up any lumps that might form. Add salt, and continue to blend ingredients together. Although dough will seem very sticky and runny, cover bowl with kitchen towel or plastic wrap, and allow to rise for 45 minutes or 1 hour in warm place.
Place paper towels onto nearby baking tray or plate, put near frying area.
Place oil in deep soup pot and heat to 175-180C (ideal frying oil is either peanut or sunflower oil). Coat soup spoon in oil and remove spoonful of coccoli dough. Add into pot with heated oil, and repeat until surface has several coccoli shapes cooking without overcrowding area. Allow to fry until nicely golden in color, remove from oil. Place onto prepared paper-lined tray or plate and allow paper to absorb excess oil.
Once coccoli have been slightly cooled and excess oil absorbed, adjust to taste with salt. Serve hot, accompanied by a lovely serving of aged Prosciutto, fresh Stracchino cheese, and a dab of fresh tomato sauce.
75 minutes 7 ingredients 435 kCal
75 minutes 8 ingredients 570 kCal