Deep-fried Stuffed Pasta Triangles

Panzarotti

These morsels are served as an appetizer with pre–dinner drinks. If you are short of time, wanton wrappers (obtainable from oriental supermarkets) can be used in place of the pasta dough. These also give a lighter and crisper result. Simply seal with beaten egg and press the edges together. Deep-fry in the same way.

Ingredients

Pasta

  • 600 g/ lb plain flour
  • salt
  • 150 ml/¼ pt olive oil
  • 4 eggs yolks

Filling

  • 175 g/6 oz fresh ricotta
  • 175 g/6 oz mozzarella, diced small
  • 6 tablespoons freshly grated Parmesan cheese
  • 60 g/2 oz Parma ham or salami, minced
  • salt and freshly ground black pepper
  • freshly grated nutmeg
  • 1 egg, beaten with 1 teaspoon water
  • grated Parmesan, for sprinkling

Method

To make the pasta

Sift the flour onto a pastry board and make a well in the centre. Add 2 pinches of salt, the oil and the egg yolks and about 2 tablespoons of warm water. Knead the mixture into a firm dough, adding a little more water if necessary. Knead the dough thoroughly until smooth and elastic, then put in a polythene bag and leave it to rest in a fridge for about half an hour.

For the filling

Mix the ricotta, mozzarella and Parmesan with the Parma ham, season to taste with salt, pepper and a pinch of freshly grated nutmeg.

To assemble the panzarotti

Roll out the dough on a floured board until 2 mm/1/10 in thick, and cut into 7.5 cm/3 in squares. Place a heaped teaspoon of filling in the centre of each square of pasta. Brush the edges of the pasta with the beaten egg and water mixture and fold corner-to-corner to make a triangle. Seal the edges lightly together using a fork.

Deep-fry the triangles until puffed up, lightly golden and crisp. Drain well on absorbent kitchen paper and serve hot, sprinkled with Parmesan cheese.

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