In this article, we will show you the recipe for coccoli fiorentini with prosciutto crudo and stracchino.
These delicacies, which in some cases are also called “zonzelle” or “ficattole“, are inviting leavened dough balls that are fried and served hot.
In the past, it was common to go into Tuscan alleys and to find typical kiosks almost everywhere. From there, a delicious fried scent emanated and you couldn’t help but have your mouth watering. Inside these fryers, you could buy some tasty coccoli, that were served hot and wrapped in yellow paper cones (to absorb the grease). This was the primordial concept of street food that would have evolved afterwards.
In the last few years, it has become increasingly difficult to find coccoli on Florentine streets, but it’s easy to find them on menus in restaurants and typical Tuscan trattorias. Often they are accompanied by raw ham and fresh stracchino.
It’s a delicious dish, perfect as a Tuscan appetizer to turn on your special dinners with friends, like New Year’s Eve dinner!
In Bartolozzi family every week it was prepared the bread dough to cook in a wood oven, and for particular occasions mamma Donatella remembers that a part of the dough was used to make tasty coccoli, that were the joy of the smallest members of the family.
Ingredients (for 6 people)
- 600 g flour 00
- 30 g instant yeast powder
- 450 ml warm water
- Seed oil
- Raw ham in abundance
- Stracchino like there’s no tomorrow
First, sift the flour, then gradually merge it with warm water. Afterwards, add yeast, salt and start to knead. At this point, let the dough rise for 10 minutes.
Take a spoon and make small dough balls, then fry them in a pan with some seed oil at around 140 °C.
Eventually, dry your coccoli on blotting paper and sprinkle them with salt and rosemary at will. Plate them adding excellent raw ham from Macelleria Parti and some fresh stracchino by feeling.
Serve your warm and smoking coccoli as a starter with cured meat and fresh cheese, then store them in a cool and dry place.
Florentine coccoli are ideal to be paired with our Lunatico, a fragrant and aromatic white wine, with pleasant floral returns in the finish and very persistent.