| 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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