panzerotti
Panzerotti These are Neapolitan fried ravioli, for want of a better name, and are an indispensable part of Frienno e Magnanno, the classic Neapolitan fritto misto. They'll also wor...
Ingredients
- 21/2 cups (250 g) flour
- 8ounce(200 g) ricotta
- 2ounce(50 g) smoked provolone (optional)
- 1/4pound(100 g) fresh mozzarella
- 1/4poundprosciutto or italian salami
- 1cupfreshly grated parmigiano
- 1or 2 eggs
Directions
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Panzerotti These are Neapolitan fried ravioli, for want of a better name, and are an indispensable part of Frienno e Magnanno, the classic N
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They'll also work quite nicely as antipasti, or as a side dish, and you may find yourself making them as snack food
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This recipe is drawn from Caròla Francesconi's La Cucina Napoletana, and will serve 6
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Dough 2 1/2 cups (250 g) flour Water A walnut-size chunk of rendered lard or unsalted butter Salt Filling 8 ounces (200 g) ricotta 2 ounces
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Put the ricotta through a strainer, then combine it with the eggs and parsley, grate some pepper into it, and beat well, until the mixture i
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Dice the mozzarella and provolone, and finely dice the prosciutto
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Combine the ingredients with the ricotta mixture
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the filling should be firm but creamy