Coccoli with Stracchino and Prosciutto
Fried dough balls (Coccoli) served with creamy stracchino cheese and prosciutto.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Coccoli are a relatively modern dish, originating in Tuscany. While fried dough has a long history in Italian cuisine, Coccoli as a specific dish featuring stracchino and prosciutto likely emerged in the latter half of the 20th century, capitalizing on the availability and popularity of these ingredients.
Coccoli with Stracchino and Prosciutto is often enjoyed as an appetizer or snack, particularly in Tuscany. It represents a casual, convivial style of dining, perfect for sharing with friends and family.
Aperitivo Culture
Coccoli is a popular choice for aperitivo, the Italian tradition of enjoying pre-dinner drinks with snacks. Its satisfying nature and ease of sharing make it ideal for this occasion.
Regional Cuisine
While found in other parts of Italy, Coccoli are most strongly associated with Tuscan cuisine. They embody the region's focus on simple, high-quality ingredients and rustic preparations.
Social Eating
The dish promotes social interaction as it's meant to be enjoyed communally. Guests often assemble their own bites by spreading stracchino on a coccolo and topping it with prosciutto.
The dish offers a delightful contrast of textures and flavors. The warm, crispy, and slightly salty fried dough complements the cool, creamy, and tangy stracchino cheese and the salty, savory prosciutto.
The coccoli themselves are essentially small fried dough balls, similar to zeppole but typically smaller and less sweet. Stracchino cheese is a soft, creamy cow's milk cheese known for its mild, slightly tangy flavor and incredibly spreadable texture. Prosciutto, usually prosciutto crudo (uncooked, dry-cured ham), provides a salty, umami-rich counterpoint. The overall effect is a balance of richness, saltiness, and subtle sweetness.
Dough Consistency
The dough should be soft and slightly sticky. Avoid over-kneading, as this can result in tough coccoli. A high hydration dough is key to a light and airy texture.
Frying Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) to ensure the coccoli cook evenly and don't become greasy. Too low, and they'll absorb too much oil; too high, and they'll burn on the outside before cooking through.
Serving Immediately
Coccoli are best enjoyed immediately after frying when they are still warm and crispy. Stracchino should be served at room temperature for optimal spreadability and flavor.
Stracchino Substitute
If stracchino is unavailable, you can substitute it with other soft, creamy cheeses like crescenza or even a high-quality ricotta.
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