“Coccoli”, also named “zonzelle,” “ficattole,” or “sommommoli,” are inviting little balls of leavened dough that are fried and served hot. The term “coccolo” comes from their resemblance to cypress cones, popularly termed “coccole” (cuddles, in italian), and undoubtedly these soft little spheres are also cuddles for the palate!
Served as a tasty appetizer, “coccoli” cannot be missing from any menu in typical Tuscan restaurants and trattorias, often accompanied by a platter of Tuscan prosciutto crudo and small bowls of fresh stracchino cheese. These little spheres have their origin in poor Tuscan cuisine, unique for its skill in transforming leftovers: in fact, “coccoli” are often made with leftover bread or pizza dough.
In the past it was common to wander into Tuscan lanes and find typical kiosks emanating a delicious, mouth-watering smell of fried food. Inside these fry stands people could buy “coccoli”, served hot and wrapped in yellow paper cones (to absorb the grease). This was the primordial concept of street food that later evolved.
Here we have always called them “zonzelle,” and every week, when the Bartolozzi family would make bread dough to bake in the wood-burning oven (which was exactly where our store is now), the housewives would fry some of it to make tasty “ficattole” for that day’s breakfast or as a snack for the kids. What gives an extra touch to this tantalizing snack is the rosemary from our bushes, which we also use to flavor our evo oil: nonna Maria always sais that “without rosemary it’s just fried crumb!”
The recipe of “coccoli fiorentini” with prosciutto and stracchino
At Poggio al Bosco, “coccoli fiorentini” are quite a tradition, and Sara often asks mamma Donatella to fry them for lunch on Saturdays. Dona pulls out the time-worn family recipe book and prepares “zonzelle” with a baggage of memories, giving that extra something to these fried, hot, greasy, crispy and fluffy spheres, making them perfect in texture and simply comforting.
And remember: “coccoli” are a lifesaver when you are running out of time and want to improvise a tasty lunch or dinner that will be surely enjoyed by young and old alike.
Ingredients (for 6 people)
- 600 g flour 00
- 30 g instant yeast powder
- 450 ml warm water
- Salt
- Seed oil
- Rosemary
- Raw ham in abundance
- Stracchino like there’s no tomorrow
Procedure
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. Plate them adding excellent raw ham from Macelleria Parti and some fresh stracchino by feeling.
Tips
Whenever you crave “coccoli”, knead twice the recipe and put half of it in the freezer; the dough will be ready for a last-minute dinner party. To enjoy them at their best, serve the “coccoli” steaming hot: open a “coccolo”, spread some stracchino, and hug the bite with ham. Each bite will be a choice adventure, a funny and interactive experience.
Pairing
Florentine “coccoli” are ideal to be paired with our Crepuscolo, to make chic even an early dinner. This sweetly spiced and fruity red, with velvety tannins and a very persistent finish, will create a wow effect with Dona’s zonzelle!
