We knead the flour, yeast and water little by little. When the dough starts to come together, add the salt and let it absorb. At this point we form a loaf and place it in a bowl to rise until it doubles in size. Roll out the dough and cut out squares, fill with plenty of IGOR Dolce Gorgonzola and seal them tightly. Fry in seed oil at 180° until golden brown. We serve the coccoli accompanied by raw ham.

For 25 pieces:
For the coccoli dough
• 1kg of flour
• 620g of water
• 6g of fresh brewer’s yeast
• a teaspoon of salt
• 400g of IGOR Dolce gorgonzola
• 200g of raw ham
• seed oil to taste