Venetian Coccoli

Makes Approximately 15

125 grams ‘00’ Flour or All Purpose Flour
1 tsp White Sugar

2 tsp Baking Powder
50 grams Grated Parmigiano

Pinch of Salt
1 egg

4-5 Sage Leaves, Finely Chopped
Canola Oil for Frying
Thinly Sliced Proscuitto
Stracchino or Buratta Cheese

In a medium bowl combine all the ingredients (except for the oil, prosciutto and cheese) with 125ml of water. Mix well until a wet dough forms - add a splash more water if it appears too dry. Set aside to rest.

In a large dutch oven or cast iron pot heat about 2 inches of oil over medium flame. Test the oil with a small piece of dough - if it immediately sizzles your oil is ready.

*Use a spoon to drop ping pong size balls of dough into the hot oil - be gentle here as to not splash the hot oil and work in batches so you don’t overcrowd the pan. Fry for a couple of minutes on both sides until golden brown.

Transfer to a paper towel and immediately season the hot coccoli with flakey salt.

Allow to cool slightly then cut each coccoli open lengthwise and add a half slice of prosciutto and a little bit of stracchino or buratta cheese to each.

Serve immediately.

*Dip your spoon in the hot oil first and the dough will slide right off.