Calzoncelli

Ingredients Durum-wheat flour, water, and sometimes eggs. For the filling, ricotta and eggs or ground meat and eggs.

How Made The flour is sifted onto a wooden board and kneaded for a long time with water and sometimes eggs until a firm, smooth dough forms, then allowed to rest. It is rolled out into a thin sheet, and disks about 2 inches (5 cm) in diameter are cut from it. Filling is put on the disks, and the disks are either folded into half-moons or topped with a second disk, and the edges are well sealed. The stuffed disks are deep-fried in oil or lard, or boiled in plenty of salted water.