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Coccoli

Coccoli are airy little golden pillows, crisp outside and soft within.
Savory parmesan, sage, and melty cheese swirl with prosciutto in every bite.
Warm, sea-salt finish and a comforting crunch make them impossible to stop.

snack ⏱ 75 min 560 kcal / portion 40.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Coccoli
v6 · rb0e705f985 20260727Z1751 1 piece egg 4 tsp yeast 5 g sage 600 ml oil olive oil to taste sea salt to taste 🌀 mix flour, sugar and parmesan 🌀 mix in the beaten egg until breadcrumb-textured activate yeast with lukewarm water ⏳ ⏱ 1 h stir dough gently and cover; leave to rise until doubled incorporate chopped sage and salt very gently 🍳 heat sunflower oil for deep-frying in a 20cm-wide saucepan shape dough into walnut-sized balls ⏱ 2 min deep-fry coccoli in batches until doubled and golden-brown all over 🍽 transfer to paper-lined plate and sprinkle with sea salt 🍳 keep coccoli warm while you fry the remaining batches 🍽 serve hot coccoli with prosciutto and stracchino or buffalo mozzarella 🍽 drizzle olive oil on the cheese, if you like Coccoli 🎉 250 g flour 15 g sugar 100 g parmesan 120 g prosciutto 400 g cheese flour, sugar, parmesan sage sea salt oil sea salt prosciutto, cheese olive oil
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Preparation steps

  1. mix flour, sugar and parmesan
  2. mix in the beaten egg until breadcrumb-textured
  3. activate yeast with lukewarm water
  4. stir dough gently and cover; leave to rise 1 hour until doubled
  5. incorporate chopped sage and salt very gently
  6. heat sunflower oil for deep-frying in a 20cm-wide saucepan
  7. shape dough into walnut-sized balls
  8. deep-fry coccoli for 2 min in batches until doubled and golden-brown all over
  9. transfer to paper-lined plate and sprinkle with sea salt
  10. keep coccoli warm while you fry the remaining batches
  11. serve hot coccoli with prosciutto and stracchino or buffalo mozzarella
  12. drizzle olive oil on the cheese, if you like

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