panzarotti - rustic italian ham & cheese

By • October 22, 2009 • 0 Comments

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Author Notes: this comes from my great grandmother and was my favorite dish as a childeviet

Serves many

dough

  • 5 cups flour
  • 1/2 pound butter
  • 1 cup cold water

filling

  • 1/2-3/4 pounds ham and proscuitto (diced)(mixed)
  • 3/4-1 pounds mozzerella (diced)
  • 1/4 cup grated parmesan cheese
  • 2-3 eggs (to make sticky)
  • dashes nutmeg
  1. Mix dough ingredients together, adding the cold water a little at a time. Knead. Divide into 2 parts. slap dough on counter for 3-4 minutes. Put in a plastic bag in refrigerator overnight.
  2. To make the filling dice first two ingredients into small squares. This is an old rustic recipe so they would use what was on hand - you could use just proscuitto or a combination of ham and proscuitto or even add some diced salami. Add the parmesean. Add the eggs to make sticky. Combine.
  3. Roll out the dough to 1/8 inch thin, cut into circles and put 1 TBSP of filling in the center fold over to form half moon shape and close by pressing edges with a fork. Fry in a pan 1/2 full with light olive oil until golden brown.
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