Panzerotti stuffed with ricotta
Instructions
Cut into cubes the ham and provolone, chopped parsley.
In a bowl mix the ricotta with the eggs, ham, provolone cheese and parsley.
Add salt and pepper, stir.
Cut the lard into small pieces.
Fairies the fountain with flour; Add lard, eggs and salt.
Stir eggs, lard and flour, add the lemon juice.
Knead for 15 minutes, pick a ball with the dough.
With a rolling pin roll the dough into a thin sheet.
On one side of the pastry place dollops of filling of 4 cm apart, leaving a border of dough to cover them; fold the dough into mounds of stuffing, press with your fingers to seal.
Cut the turnovers stenciling.
4 heat oil in a pan, fry the turnovers and drain them on paper towels.
Ingredients and dosing for 4 persons
- 400 g of flour
- 2 eggs
- 1/2 lemon (juice)
- Lard
- 300 g of ricotta
- 100 g of provolone cheese
- 100 g of ham
- 50 g of parsley
- 2 egg yolks
- Frying oil
- Salt
- Pepper