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Coccoli Fritti with Prosciutto and Taleggio


220g plain white flour + extra for dusting

180ml warm water + extra if required

7g yeast

1 1/2 tsp extra virgin olive oil

1 tsp salt

Vegetable oil for frying

100g taleggio or stracchino cheese

16 slices fresh prosciutto cheese

Sea salt


Pour warm water and yeast into a large bowl and using a fork to whisk to combine. Allow the yeast to sit for 10 minutes until little bubbles start to form on the surface.

Slowly add the flour into the yeast and mix using a fork until all the flour has been incorporated. Add olive oil and salt and mix until just combined. This dough will be quite sticky which is exactly the consistency you are looking for.

Sprinkle a little flour onto a clean surface and transfer the dough. If you find that the dough is a little sticky add a little more flour. Kneed for 5 minutes until soft and place back into the bowl. Cover with a tea towel and place in a cool dark place for 1 hour until the dough has doubled in size.

Heat enough vegetable oil in a small saucepan or deep-fryer to 170°C. Drop a tiny piece of dough into the oil. If lots of bubbles form around the dough, making a sizzling sound then the oil is ready.

Cook the coccoli in batches for 4 to 5 minutes, turning frequently, until light golden. Remove coccoli with a slotted spoon and drain well on paper towels to remove any excess oil. Sprinkle with a little sea salt.

Serve warm coccoli on a large platter, tear open and fill them with prosciutto and sliced taleggio cheese inside. Serve immediately.

Buon Appetito!

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