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Molise-Style Calcioni (Small Calzoni)

di Academia Barilla

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Molise-Style Calcioni (Small Calzoni)
35 minutes




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

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

3. Knead well until smooth and firm and shape into a ball

4. Set aside to rest

5. 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)

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

7. On half the dough, arrange several little heaps of filling, the size of a walnut, at about 2 inches apart

8. Cover with the other half sheet and press to seal

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

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

11. 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

12. Remove with a slotted spoon and drain on paper towels

13. Serve hot