Coccoli

Coccoli, also known as Florentine coccoli, are a typical appetizer from Tuscany. They can be served with prosciutto crudo and stracchino cheese, a pairing playfully called “coccoli and stracchino”. Here’s how to prepare them.

Ingredients

• 500 g of flour
• 250 ml of warm water
• 12 g of fresh yeast
• 1 teaspoon of sugar
• 1 teaspoon of salt
• Oil for frying

Preparation

1. In a bowl, dissolve the yeast in the warm water with the teaspoon of sugar.
2. In a large bowl, sift the flour and add the salt. Make a well in the center and pour in the dissolved yeast mixture. Start mixing from the inside out, gradually incorporating the flour.
3. Knead the dough until it is smooth and elastic. If the dough is too sticky, you can add a bit more flour, but be cautious.
4. Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours, or until it doubles in volume.
5. Once the dough has risen, take small portions and shape them into balls of the desired size.
6. Heat a generous amount of oil in a deep pan and, when it is hot, fry the coccoli until they are uniformly golden. The oil should be at about 170-180 °C for a perfect fry.
7. Drain the coccoli on paper towels to remove excess oil.
8. Serve the coccoli hot, typically accompanied with prosciutto crudo and stracchino.

Curiosity

The origin of this dish is ancient and arose as a way to use leftover pizza dough, which was then fried. Coccoli have become a real part of Florentine tradition, especially during festivals.