Roman-style panzerotti are delicious and crispy fried bites, filled with Gruyère cheese, prosciutto crudo, and grated Parmesan cheese. They are a specialty of Roman cuisine, perfect as an appetizer or a tasty snack.
Cut the cheese into cubes, add the chopped prosciutto, a tablespoon of Parmesan, an egg, salt, and pepper.
Pour the flour onto a work surface in a mound, add a pinch of salt, softened butter in pieces, two egg yolks, and a little water; knead well and roll out with a rolling pin to make a not too thin sheet.
Cut many discs from the dough and place a little of the mixture on each.
Brush the edges of the discs with a little beaten egg white, then close them well to form small bundles.
Fry them in a pan with plenty of hot lard until golden, drain and dry them on absorbent paper.
Serve them very hot.
Pan
Cutter
Italia, Lazio
| Energy (kcal) | 408.17 |
| Carbohydrates (g) | 12.05 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 33.86 |
| of which Saturates (g) | 15.91 |
| Protein (g) | 14.41 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.79 |
