Panzerotti di maiale

Name: Panzerotti di maiale (Pork turnovers)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: nutmeg; 1¾ pounds (800 g) pâte brisée; salt; pepper; 2 whole eggs plus 1 egg yolk; 2 whole eggs plus 1 egg yolk; 1 heaping tablespoon grated parmigiano-reggiano; scant ½ cup (100 ml) béchamel sauce; 7 ounces (200 g) boneless pork; 1¾ ounces (50 g) crustless bread, soaked in milk; 1¾ ounces (50 g) crustless bread, soaked in milk

Pork turnovers

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Pâte brisée, typical pastry of classic cuisine, is common in Roman gastronomy.

Use your favorite recipe.

Ingredients

1¾ ounces (50 g) crustless bread, soaked in milk
7 ounces (

Europe
Italy
Starter
Mediterranean

Method

Squeeze the bread well. Chop the pork into small pieces and put in a food processor. Add the béchamel and process until smooth. Transfer to a small bowl and add the bread, parmigiano, 2 whole eggs, a little salt, a grinding of pepper, and a generous grating of nutmeg. Mix thoroughly.

Roll out the pâte brisée into a sheet about ¼