Southern-style panzerotti are delicious pastries filled with buffalo mozzarella, grated provolone cheese, grated Parmesan cheese, chopped cooked ham, eggs, and flavored with chopped parsley, nutmeg, pepper, and salt. An irresistible appetizer that will transport your palate to southern Italy.
Pour the flour into a fountain shape and put 100 g of strutto, a teaspoon of salt, and 2 tablespoons of warm water in the center
Work the ingredients with your fingertips forming a smooth and compact dough adding more water if necessary
Form a ball and let it rest for at least an hour
Sauté the prosciutto on low heat until the fat has melted
Pour it into a bowl, let it cool, then add the diced mozzarella, grated Parmesan, grated provolone, parsley, eggs, season with pepper and nutmeg and mix all the ingredients well
Roll out the dough to a thickness of about 3 mm and cut out circles with a diameter of 8-10 cm
Place a small amount of filling in the center of each circle, then fold the dough forming half-moons and sealing the edges well
In a skillet, heat plenty of strutto and when it's hot, fry the panzerotti a few at a time until they become golden brown
Drain them and let them dry on paper towels and serve immediately
Frying Pot
Sifter
Round Pastry Cutter
Skillet
Store the panzerotti in an airtight container in the refrigerator for up to 2 days.
Panzerotti are typical of traditional Southern Italian cuisine.
Italy
| Energy (kcal) | 348.66 |
| Carbohydrates (g) | 29.43 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 20.09 |
| of which Saturates (g) | 7.77 |
| Protein (g) | 13.67 |
| Fiber (g) | 1.44 |
| Sale (g) | 0.72 |
