Rustic artichoke and leek
starters from Italy - Campania
Panzarotti eggs and cheese
Panzarotti eggs and cheese
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Of panzarotti delicious, stuffed with eggs, cheese and mortadella, ideal for an evening with friends
preparation
step 1
First, it is good to prepare the filling, so that will rest a little bit and so you shall taste better.
step 2
Finely grate the cheese in a bowl and add the chopped mortadella that previously had been sliced so thin.
step 3
Combine eggs, three or four, depending on their magnitude, it could maybe occorrerne another, however to obtain a well mixed dough and morbido.Io do not add salt, being the already flavorful cheese.
step 4
On a wooden pastry board, pour the sifted flour, add the olive oil, a pinch of salt and start kneading.
step 5
Gradually add a drop of water, to obtain a dough that is soft and elastic at the same time.
step 6
With the help of a rolling pin roll a very thin sheet, which does not exceed five millimeters thick. Cut with a cup-paste or even with a cup of milk, many disks of 12 cm diameter.
step 7
Fill them with the stuffing and seal crescent-shaped pressing the edges with the tines of a fork.
step 8
Fry in plenty of hot oil over low heat, however, as during cooking cheese will flip and cook top, otherwise it is likely to remain raw and compact.
step 9
When they are beautiful golden drain them on paper towels and serve cold or at best lukewarm.