Southern-style panzerotti are delicious pastry bundles 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 take your taste buds on a journey to southern Italy.
Pour the flour into a mound and place 100 g of lard, a teaspoon of salt, and 2 tablespoons of lukewarm water in the center
Work the ingredients with your fingertips to form a smooth and compact dough, adding a little more water if necessary
Form a ball and let it rest for at least an hour
Sauté the ham over low heat until the fat is melted
Pour it into a bowl, let it cool, then add the diced mozzarella, Parmesan, provolone, parsley, eggs, and season with pepper and nutmeg, mixing 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 mound of filling in the center of each circle, then fold the dough to form half-moons, sealing the edges well
In a pan, heat plenty of lard, and when it is hot, fry the panzerotti a few at a time until they are golden brown
Drain them on absorbent paper and serve immediately
Frying pot
Sieve
Round pastry cutter
Pan
Store the panzerotti in an airtight container in the refrigerator for up to 2 days.
Panzerotti are typical of traditional Southern Italian cuisine.
Italia
| 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 |
