Roman-style panzerotti are delicious, 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 grated Parmesan, one egg, salt and pepper.
On a work surface, make a well with the flour, add a little salt, the softened butter in pieces, two egg yolks and a little water; knead well and roll out with a rolling pin into a sheet not too thin.
Cut out many discs from the dough and place a little of the filling on each.
Brush the edges of the discs with some beaten egg white, then fold them over, sealing well to form little parcels.
Fry them in a pan with plenty of hot lard until golden, then drain and pat dry on paper towels.
Serve them very hot.
Pan
Food processor
Italy, Lazio
| Energy (kcal) | 500.22 |
| Carbohydrates (g) | 16.43 |
| of which Sugars (g) | 0.9 |
| Fat (g) | 41.65 |
| of which Saturates (g) | 20.18 |
| Protein (g) | 15.62 |
| Fiber (g) | 0.49 |
| Sale (g) | 1.31 |
