Coccoli Fritti with Stracchino and Prosciutto

Steps

1. Step 1

   Stir the warm water and sugar together in a small bowl, sprinkle the yeast over the top, and let it sit until foamy, about 5 minutes.

   5 min, hands-off

   • 3/4 cup warm water (about 105°F)
   • 1 tsp sugar
   • 2 1/4 tsp active dry yeast (1 packet)
2. Step 2

   In a large bowl, whisk together the flour and fine salt. Pour in the yeast mixture and the olive oil, then stir with a wooden spoon until a shaggy dough forms.

   3 min

   • 2 1/2 cups all-purpose flour
   • 1 1/4 tsp fine salt
   • 2 tbsp extra-virgin olive oil
3. Step 3

   Turn the dough onto a lightly floured counter and knead until smooth and springy, 8 to 10 minutes. It should be soft and slightly tacky but not sticky; add a sprinkle of flour only if it clings to your hands.

   10 min

4. Step 4

   Shape the dough into a ball, return it to the oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot until doubled, about 1 1/2 hours.

   1 hr 30 min, hands-off

5. Step 5

   Tip the risen dough onto a floured surface and pat it out gently into a rectangle about 1/2 inch thick — don't punch out all the air. Cut it into roughly 1 1/2-inch squares or pinch off walnut-sized pieces, about 24 in all. Let them rest, uncovered, while the oil heats.

   10 min

6. Step 6

   Pour the frying oil into a deep heavy pot to a depth of about 2 inches and heat over medium-high until it reaches 350°F. If you don't have a thermometer, a scrap of dough dropped in should sizzle and rise to the surface within a few seconds.

   10 min · 350°F

   • 6 cups sunflower or other neutral oil, for frying
7. Step 7

   Fry the dough pieces in batches of 5 or 6, turning them once, until puffed and deep golden, about 2 to 3 minutes per batch. Don't crowd the pot, and let the oil come back up to temperature between batches.

   15 min

8. Step 8

   Lift the coccoli out with a slotted spoon onto a paper-towel-lined tray and sprinkle right away with flaky salt.

   2 min

   • flaky salt
9. Step 9

   Pile the hot coccoli on a platter with the stracchino in a bowl alongside and the prosciutto draped loosely on the side. Serve immediately: split a puff, spread it with cheese and tuck in a piece of prosciutto.

   5 min

   • 8 oz stracchino cheese (or crescenza/robiola)
   • 6 oz thinly sliced prosciutto di Parma

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026