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Coccoli with stracchino and prosciutto crudo

Coccoli with Stracchino and Prosciutto Crudo

PT45M

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Ingredients

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  • Coccoli

  • 14g of active dry yeast
  • 150ml of warm water
  • 200g of flour
  • 1 tbsp of olive oil
  • salt
  • oil, for deep-frying
  • To serve

  • 100g of stracchino
  • 12 slices of prosciutto crudo
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Method

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1
Dissolve the yeast in half of the water in a mixing bowl. Use a fork to whisk briefly, then let the mixture rest for 5–10 minutes, or until it activates and bubbles begin to form on the liquid’s surface. Incorporate the flour a portion at time, stirring and gradually adding the rest of the water
2
When the flour and water are added, add a pinch of salt and 1 tbsp of olive oil and work with first a fork then your hands until a sticky dough forms. Transfer the dough to a lightly floured surface and knead for a few minutes. Don’t over-flour at this step, as the dough should remain slightly sticky
3
Return to the bowl and cover with cling film. Let rise for at least 1 hour, or until the dough has roughly doubled in size
4
Flour your fingers and begin making balls about the size of a walnut. Work with the dough gently so that you don't knock the air out of it. Fill a heavy, medium-sized saucepan 4 inches deep with frying oil and heat. Test the oil by dropping in a small piece of dough
5
When the oil is fry-ready, carefully ladle the coccoli balls into the oil. You will need to work in 2 or 3 batches. The coccoli will puff up after a few seconds. Fry for 5 minutes or until they are a light golden brown. Use chopsticks or a spoon to rotate the balls ensuring a nice even colour
6
Scoop out the coccoli with a slotted spoon and place on paper towels. Lightly sprinkle with salt and, while still warm, break them open and fill each with a scoop of stracchino and a prosciutto crudo
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Coccoli with stracchino and prosciutto crudo

 
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