Deep-fried Stuffed Pasta Triangles

Name: Deep-fried Stuffed Pasta Triangles (Panzarotti)
Yield: Serves 6
Cuisine: Italy
Ingredients: 6 tablespoons freshly grated Parmesan cheese; 1 egg, beaten with 1 teaspoon water; grated Parmesan, for sprinkling; 175 g/6 oz mozzarella, diced small; 4 eggs yolks; salt and freshly ground black pepper; 60 g/2 oz Parma ham or salami, minced; freshly grated nutmeg; salt; 600 g/1¼ lb plain flour; 150 ml/¼ pt olive oil; 175 g/6 oz fresh ricotta

Panzarotti

Preparation info

Serves
6

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

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/1¼ lb plain flour
salt
150 ml</

Europe
Italy
Marche
Starter
Mediterranean

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 w