Donzelline with Prosciutto

• 1 tablespoon chopped fresh rosemary leaves
• 1 1/2 cups all-purpose flour
• 3 tablespoons virgin olive oil plus 4 cups extra-virgin olive oil, for frying
• 1 egg
• 3 tablespoons lambrusco red wine
• Sea salt
• 8 slices prosciutto
• 8 ounces stracchino cheese

1. In a mixing bowl, stir together the rosemary, flour, olive oil, egg, and red wine until you have formed a soft dough.
2. Knead 4 minutes and then roll out into a circle that is 1/4-inch thick.
3. Do not over knead.
4. Dough also can be made using the "well" method.
5. Let rest in the refrigerator for 30 minutes.
6. In a 3-inch tall saucepan, heat the oil to 360 to 375 degrees F.
7. Cut the dough into 3 to 4-inch triangles.
8. Gently place the dough triangles into the hot oil and fry until golden brown on both sides, about 2 minutes per side.
9. Using a slotted spoon or strainer, remove the donzelline from the oil and place to drain on a serving plate lined with paper towels.
10. Serve the donzelline warm sprinkled with salt and slices of prosciutto, slices or shards of stracchino.
11. I also recommend serving it with Sangiovese di Romagna, or another young fruity red wine.

rosemary, flour, virgin olive oil, egg, lambrusco red wine, salt, prosciutto, stracchino cheese

Taken from www.foodnetwork.com/recipes/mario-batali/donzelline-with-prosciutto-recipe.html (may not work)