Calzoncini
Calzoncini are made with fresh dough stuffed with spinach and cheese or ham and salami then folded over and baked golden brown. Once cooled, slice and serve.
- 300 grams '00' Flour
- 30 grams Lard or Oil
- 100 milliliters Water
- Salt (to taste)
- 300 grams Ricotta
- 150 grams Mozzarella (cubed)
- 150 grams Provolone (cubed)
- Fresh Basil (as needed)
In a bowl, mix flour, oil, water & salt, and knead together. Once smooth, cover and set aside in a warm place. Let rest for about an hour until the dough doubles in size.
In a separate bowl, mix the ricotta, mozzarella, provolone and several leaves of fresh basil torn into small pieces to prepare the filling. When the dough has risen, divide and roll out into small circular shapes. Spoon cheese filling onto the dough, covering half of it and leaving the other half empty. Fold over into half-moon shapes. Press on the edges to close.
Deep fry in hot peanut or sunflower oil or bake in a preheated oven at 180°C (approximately360°F) until golden (about10-15minutes).