I apologize greatly for making you wait in anticipation for so long for my next post…I’m sure you were all on the edges of your seats! 🙂
Anyways, Florence has been super rainy lately and it’s midterms week..so to say I’m really excited for Spring Break is a pretty safe bet. Plus, my mom will be here in less than 24 hours!!!! I’m so excited to see her, travel around Italy and Southern France, and then show her around Florence!
Last weekend, I was in Amsterdam and literally ate pancakes or fast food for every meal (and snack..). It was not a healthy weekend, but it was definitely a tasty one. For anyone who’s been to Amsterdam, I’m sure you know all about Wok to Walk. But, for those who don’t know, it is basically build-your-own lo-mein or fried rice and it’s so so good! I don’t know why they don’t have in the States..but I’m going to try to change that! Amsterdam is such a cool, interesting, and beautiful city. It’s pretty small and quite confusing to navigate, but there is a lot of cool history and a culture unlike any other. Just a walk through the Red Light District will sell you on how different Amsterdam really is. I’ve heard people talk about this city, but had no expectations or real knowledge about what it would be like. I was pleasantly surprised, to say the least!
Back to Florence, though. Last week I went to a restaurant across the river called Osteria Santo Spirito and ordered gnocchi with a cheese cream sauce and truffle oil. It was one of the best meals I’ve ever eaten. Very heavy and decadent, but unreal. Can’t wait to go back and try something else!
And…for the recipe…COCCOLI is a sort of savory fried dough that is traditional in Tuscany. This recipe is served with cured meats and tangy, soft cheeses such as brie or camembert or the cheese we used, Stracchino. This cheese had a creamy texture almost like cream cheese with a sort of tang that was so good with the saltiness of the prosciutto we paired it with!
- 500 grams flour
- 25 g fresh yeast
- 1/4 litre sparkling water
- prosciutto or cured meat of choice
- Stracchino cheese
- Activate yeast. To do so, heat a little bit of still water to a little warmer than lukewarm. Crumble fresh yeast into it and stir. Add a pinch of sugar and let it froth for a few minutes.
- Combine the flour and salt in a bowl and push to the sides so there is a hole in the center.
- Pour sparkling water and yeast into this hole and mix, trying to avoid lumps.
- Let the dough for at least one hour.
- Scoop from one end of the dough to avoid ruining the fermentation. Make the scoops into little balls.
- Fry at medium temperature. Make sure that the oil is hot enough that is bubbles around the dough when dropped in. But, make sure the oil is not smoking.
- While frying, put a dollop of Stracchino on the prosciutto slices and roll them up.
- Serve immediately.
I ate them by split the dough ball in half and then making a sandwich with the prosciutto and cheese in the middle. It was so delicious!