Panzerotti

Preparation

1. STEP 1 OF 8

   With flour, butter or lard, and a bit of lukewarm water, you get a soft and elastic dough by working it for about 10-15 minutes

2. STEP 2 OF 8

   While the dough rests in the refrigerator or in a cool place, soften the ricotta and mix it with the eggs, the diced salami and fiordilatte, the grated cheese, and a bit of pepper

3. STEP 3 OF 8

   Then roll out the dough into a rather thin sheet and place the filling with a teaspoon about three cm

4. STEP 4 OF 8

   from the edge, form small mounds about three-four cm apart from each other

5. STEP 5 OF 8

   Fold the edge you left free so that it covers the mounds and cut the panzerotti with a glass in the shape of a half-moon

6. STEP 6 OF 8

   Then proceed to prepare a second row of panzerotti until the dough and mixture are used up

7. STEP 7 OF 8

   Fry them in hot oil over a bright flame and gently turn them

8. STEP 8 OF 8

   Since the panzerotti will be part of the fry, it is good to keep them warm in a slightly warmed oven

Suggestions

• Frying pot

• Bowl

• Rolling pin

General Information

Analysis

Macronutrients (100 gr)