Coccoli

snack · ⏱ 75 min · 6 portions · 40.0 g carbs / portion · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/662/coccoli/