Preparation:
In a mixing bowl, stir together rosemary, flour, olive oil, egg and red wine until you have formed a soft dough. Knead 4 or 5 minutes and roll out to 1/4-inch thick.
Heat oil in 3-inch tall saucepan to 375 degrees.
Cut dough into 3- to 4-inch triangles and fry until golden-brown on both sides. Serve warm with prosciutto and stracchino cheese and Sangiovese di Romagna, a young fruity red wine. |
