Difficulty

Coccoli, or

Bread Dough

Dumplings

Today, one of our favorite Tuscan recipes prepared many times at our weekly and monthly cooking classes in the Pandolfini

Estate.

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Ingredients

Dissolve the yeast in the milk. Sift the flour into a bowl, make a well in the middle and pour into the milk. Mix until you obtain quite soft and sticky dough. If the dough is too

dry, add a little milk. If it is too wet, add a little flour. Cover the dough with a towel or cling film and let it rise in a

warm place for a couple of hours. Heat plenty of oil in a deep fry pan (the temperature of the oil should be around

160°C).

400 g flour 25 g yeast

250 ml full cream milk a pinch of salt

frying oil (sunflower or peanut oil)

Pinch walnut size pieces from the dough and gently put them in the hot oil and cook until the dumplings are

golden. Open one to see if the dumpling is thoroughly cooked. If not, you might need to lower the temperature of

the oil. Once cooked, put the dumplings onto kitchen paper and serve piping hot sprinkled with salt and

accompanied by stracchino cheese and/or sliced cold meats (such as prosciutto, ham and salami).

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