 Coccoli, Tuscan fried bread |
Coccoli is another interesting food I ate on my travels. This time was at a backstreet new-ish restaurant in Florence after a nice walk around town on my trip with Celebrity Cruises and Great British chefs on the #celebrityGBC, we found La Cuccina Del Ghianda.
Coccoli dates back to the 50’s when Florentines used to eat them as snacks at small establishments in town. It is served with Tuscan ham and fresh white and very tasty spreadable cheese called “Stracchino”. Back in London, I found the recipe and reproduced it at home. It turned out perfectly and exactly as the ones I ate in Florence. They are small deep fried bread balls – delicious.
If you are in the area or you are planning a trip to Florence look them up: La Cuccina Del Ghianda, via Dell’Agnolo, 85-91, Florence t: +39 055 386 0534
Coccoli, Recipe
• 350ml water (1.5 cups) at room temperature
+ 100ml lukewarm
• 25gyeast
• Saltapprox 1 dessert spoon
• sugar ( a pinch)
• Extra virgin oil ( 2 tablespoons)
• Plentyof oil for frying
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| Coccoli |
1) place the flour in a large bowl.
7) heat the oil for frying in a deep pan at medium heat.Coccoli are completely immersed in hot oil.. Flour your fingers and make walnut
size balls of the dough. Fry the balls in medium heat oil. Drain the balls in kitchen paper and addflaky salt . Serve very hot balls with prosciutto crudo and soft cheese. Perfect!
