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2 In The Kitchen: Fried Dough Balls With Prosciutto And Mozzarella

(credit: Alex Denis/CBS 2)

(credit: Alex Denis/CBS 2)

NEW YORK (CBSNewYork) – CBS 2 is continuing its culinary adventures around the world, this time bringing you a recipe from Italy. Andrea Franchini of Pizza Roma on Bleecker Street stopped by to cook up pizzottelle riplene – better known as fried dough balls.

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Click here for a printable version of this recipe (.pdf)

Fried Dough Balls stuffed with Prosciutto & Mozzarella

Ingredients:

Makes 8

-          1 10 oz. ball of pizza dough (we use our dough from Pizza Roma but frozen store-bought dough works just as well)

-          Extra Virgin olive oil

-          1 lb fresh Mozzarella di Bufala, cut into eight slices

-          4 slices prosciutto, cut in half

-          Salt to taste

Directions:

-          Fill a small pot with Extra Virgin olive oil, about half-way to the top, and bring to a boil.

-          Spread the pizza dough on a flat surface sprinkled with flour and stretch the dough until about 1 inch thick.

-          Cut the dough into quarters and then each quarter horizontally.

-          Place the eight dough segments into boiling oil and fry until golden, about 3-4 minutes, flipping over dough after about 2 minutes.

-          Take the fried dough segments out of pot,  place on paper towel and pat dry to remove excessive oil.

-           Allow to cool, approximately 2 minutes.

-          Using a bread knife cut a slit in each pizzotelle, lengthwise.

-          Stuff each pizzotelle with one slice of mozzarella di Bufala and half a slice of prosciutto