Calzoncini ai Funghi Porcini
This recipe for calzoncini ai funghi porcini originates from the picturesque region of Tuscany, Italy, where porcini mushrooms are celebrated as a culinary treasure. Calzoncini ai funghi porcini reflect the heartwarming traditions of Tuscan cuisine, where fresh farm-to-table ingredients are cherished. Tuscany's rich agricultural heritage has inspired this delightful combination of earthy porcini mushrooms, onions, garlic, and aromatic herbs, encased in a golden and Tuscan dough and oven baked. These delicious mini calzones are perfect for an Italian aperitivo or antipasto, served with a glass of Chianti!
- 300 grams Flour
- 30 grams Lard or Oil
- 100 grams Water
- Pinch of Salt
- 300 grams Ricotta
- 100 grams Mozzarella (cut into cubes)
- 100 grams Porcini Mushrooms
- Grated Parmesan Cheese
In a bowl, mix all the dough ingredients. Let rest for about an hour. In a large pan, sauté mushrooms with olive oil and garlic. In a separate bowl, mix all the filling ingredients. When the dough has risen, divide and roll out into small circles. Spoon in a bit of the cheese filling and close to form half-moons. Press on the edges to close. Deep fry or bake in preheated oven at 180 degrees C (approximately 375 degrees F).