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Panzerotti di maiale
Pork turnovers
Preparation info
- Makes
6
servings - Difficulty
Easy
Appears in
Published 2013
Pâte brisée, typical pastry of classic cuisine, is common in Roman gastronomy.
Use your favorite recipe.
Ingredients
1¾ ounces 50 g 7 ounces
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
Part of
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