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Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

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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.


  • ½ batch risen pizza dough, about 400 g (14 oz)
  • light olive oil, for frying
  • 6-8 thin slices of prosciutto, without too much fat
  • about 150 g ( oz) stracchino cheese, at room temperature


Tear off pieces of dough and roll out or shape them into rough squares of 4 x 5 cm (1½ x 2 inches), or roll to make cigars. Leave to rise, covered (the timing is not important). You can shape or roll and fry as you go, so you have some dough rising while you’re preparing and frying others.

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.