Name: Calzoncini Abruzzesi (Ricotta Fritters)
Yield: Serves 6
Cuisine: Italian
Ingredients: 300 g/11 oz/generous 1 ¼ cups ricotta cheese; 50 g/2 oz/1 cup chopped fresh parsley; 115 g/4 oz/1 cup coarsely grated provolone cheese; 115 g/4 oz prosciutto crudo, finely chopped; 2 egg yolks; vegetable oil, for deep-frying; sea salt and ground black pepper; 400 g/14 oz/3½ cups plain/all-purpose flour, plus extra for dusting; 2 eggs; juice of 1 lemon; 115 g/4 oz/⅔ cup lard or white cooking fat; salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

These hearty little fritters from Abruzzo can be served as part of an antipasti selection or as a tasty cheesy snack at any time of day. Traditionally, they would be part of a great mound of deep-fried goodies such as artichoke hearts, scamorza cheese, cauliflower florets and many other delicious bits and pieces. This would be followed by the pasta course, the main course and then the desserts. Perhaps it is not surprising, therefore, that feasts in the Abruzzo can begin at one o’clock and