Rustic artichoke and leek
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Panzarotti eggs and cheese
ingredients
servings
10
Type 00 wheat flour
350 grams
Extra virgin olive oil
90 grams
Water
to taste
Iodized salt
to taste
Grated cheese
500 grams
Pork mortadella
80 grams
Eggs
1 unit
Peanut oil, for frying
1 liter
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.
