Prosciutto di Parma Zeppoles with Parmigiano Reggiano, Rosemary and White Truffle Oil - Prosciutto D
Need a prosciutto appetizer that will entice guests of all ages? Delight everyone with these crisp, savory zeppole, a perfect finger food that will fit any occasion.
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Ingredients
- 1 package dry yeast (1/2 ounce), not rapid rise
- 2 cups warm tap water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon crispy rosemary, chopped
- 2 quarts peanut or vegetable oil, for frying
- 2 ounces chunk of Parmigiano-Reggiano, grated
- 8 thin slices of Prosciutto di Parma
- 2 tablespoons white truffle oil
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