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Shopping ListRecipe: Molise-Style Calcioni (Small Calzoni)
Ingredients for 4 people
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- 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
Le Ricette
Molise-Style Calcioni (Small Calzoni)
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Medium
Medium
TYPE
Appetizer
Appetizer
ITALIAN REGION
Molise
Molise
Tags
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
Preparation 30 minutes preparation + 5 minutes cooking
With a fork, combine ricotta, and egg yolks in a bowl.
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.
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).
With a rolling pin or a pasta machine, roll out a paper-thin sheet (less than 1/16 inch).
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.
With a pastry wheel or a round cookie cutter, cut out individual ""calcioni"", pressing on the edges to remove any air trapped inside.
In an iron pan, pour enough oil for frying to cover the calcioni completely.
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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