| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | tb | Fresh rosemary leaves, chopped |
| 1 1/2 | c | Flour |
| 3 | tb | Virgin olive oil |
| 1 | Egg | |
| 3 | tb | Lambrusco red wine |
| 1 | c | Oil for frying |
| 8 | sl | Prosciutto |
| 8 | oz | Stracchino cheese |
INSTRUCTIONS
In a mixing bowl, stir together rosemary, flour, olive oil, egg and red wine until you have formed a soft dough. Knead 4 or 5 minutes and roll out to 1/4 inch thick. Heat oil in 3 inch tall saucepan to 375 degrees F. Cut dough into 3 to 4 inch triangles and fry until golden brown on both sides. Serve warm with prosciutto and stracchino cheese and Sangiovese di Romagna, a young fruity red. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue <suechef@sover.net> on Mar 14, 1997
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