Fried bread dough is found everywhere in Italy and each region has a different name for it: Coccoli, ficattole or zonzelle. This is the Florentine version of this national treat.
WHAT WE NEED
- 200g flour
- Dry yeast
- EVO oil
- Seed oil
WHAT WE DO
Empty the flour onto the work surface and make a “well” in the centre. Add 5g of yeast, 5g salt, 30g EVO oil and gradually add a glass of water as you work the ingredients into a smooth dough. Add more water if necessary.
Leave the dough to rise for about an hour, until it has doubled in size. While you preheat the oil, make walnut sized little balls with the dough. When the oil is hot, fry the balls until they are golden. Remove them from the oil and serve with Parma ham and Stracchino.
PROSCIUTTO VIGNAMAGGIO HAM
This Spring our guests will have the chance to taste the first hams produced on the farm, joining one of our wine tasting.
All cold meats served at Vignamaggio come directly from our organic farm: a free range of Cinta Senese piglets, roaming freely and searching for acorns on 11 hectares of forests.
We suggest you to enjoy our coccoli pairing them with a good glass of IGT TOSCANA Morino di Vignamaggio.