Le Ricette

Molise-Style Calcioni (Small Calzoni)

di Academia Barilla

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Le ricette
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PREPARATION TIME
35 min
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DIFFICULTY
Medium
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TYPE
Appetizer
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ITALIAN REGION
Molise


Ingredients for 4 people


For the filling:

14 ounces sheep's milk ricotta


2 egg yolks


3 ½ ounces prosciutto

in one or two slices

3 ½ ounces sharp Provolone cheese


1 bunch parsley


white pepper to taste


salt to taste


For the dough:


3 1/3 cups flour


2 eggs


juice from ½ lemon


salt to taste


3 ½ ounces lard


oil for frying as needed



Ingredients


sheep milk ricotta cheese

Preparation 30 minutes preparation + 5 minutes cooking

1
With a fork, combine ricotta, and egg yolks in a bowl.

2
Add coarsely diced prosciutto and Provolone, chopped parsley and season with a dash of ground pepper. Knead well until smooth and firm and shape into a ball. Set aside to rest.

3
On a cutting board, a clean marble table or steel work surface, knead flour, eggs, lard, a pinch of salt and lemon juice until smooth in color and consistency (if too hard, add a bit of warm water).

4
With a rolling pin or a pasta machine, roll out a paper-thin sheet (less than 1/16 inch).

5
On half the dough, arrange several little heaps of filling, the size of a walnut, at about 2 inches apart. Cover with the other half sheet and press to seal.

6
With a pastry wheel or a round cookie cutter, cut out individual ""calcioni"", pressing on the edges to remove any air trapped inside.

7
In an iron pan, pour enough oil for frying to cover the calcioni completely.

8
When hot (check temperature with a few pieces of dough), fry a few calcioni at a time, turning at least once to ensure proper browning. Remove with a slotted spoon and drain on paper towels. Serve hot.


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