Everyone seems to love these fried puffs, which are often made spontaneously from excess pizza or bread dough. They must be served hot and plain with a light sprinkling of salt. They make a fine meal or a starter, served in a basket with a plate of sliced prosciutto and another of stracchino to fill them. Stracchino is a soft fresh rindless cow’s milk cheese that has a mild taste. You need to have a generous amount of oil in the pan for the donzelle to cook properly. Sometimes they are served with a good shaking of icing sugar instead of salt.
Tear off pieces of dough and roll out or shape them into rough squares of
Heat enough oil in a wide pan to cover the base. Gently drop the puffs in the hot oil in batches and fry until golden on both sides. Remove with tongs to a tray lined with paper towels. Scatter a few grains of salt over each and serve immediately with the prosciutto and stracchino. Eat them spilt and filled like a panino or with the fillings draped on top, or serve them simply sprinkled with salt.
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