Southern-Style Panzerotti

Preparation

1. STEP 1 OF 9

   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

2. STEP 2 OF 9

   Work the ingredients with your fingertips to form a smooth and compact dough, adding a little more water if necessary

3. STEP 3 OF 9

   Form a ball and let it rest for at least an hour

4. STEP 4 OF 9

   Sauté the ham over low heat until the fat is melted

5. STEP 5 OF 9

   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

6. STEP 6 OF 9

   Roll out the dough to a thickness of about 3 mm and cut out circles with a diameter of 8-10 cm

7. STEP 7 OF 9

   Place a small mound of filling in the center of each circle, then fold the dough to form half-moons, sealing the edges well

8. STEP 8 OF 9

   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

9. STEP 9 OF 9

   Drain them on absorbent paper and serve immediately

Suggestions

• Frying pot

• Sieve

• Round pastry cutter

• Pan

General Information

Analysis

Macronutrients (100 gr)