Title: Panzarotti (Fried Cheese-Filled Crescents)
Categories: Italian Cheese
Yield: 4 Servings
| DOUGH |
| 2 1/4 | c | All-purpose flour |
| 1/4 | c | Plus |
| 3 | tb | Butter |
| | | Salt |
| 1 | | Egg yolk |
| FILLING |
| 4 | oz | Mozzarella |
| 3 | oz | Cooked ham |
| 2 | | Eggs |
| 1/2 | c | Grated Parmesan cheese |
| | | Pinch of nutmeg |
| 2 | tb | Chopped parsley |
| 2 | | Eggs, beaten |
| | | Oil for frying |
Sift the flour into a mound, make a well in the center and add the butter,
cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading
and gradually adding sufficient water to obtain a smooth elastic dough.
Shape into a ball, cover and leave to stand in a cool place for at least
1/2 hour. Roll out, folding the dough over on to itself a few times, as if
making flaky pastry, then roll out into a thin sheet. Cut into circles
about 3 inches in diameter. Dice the Mozzarella, cut the ham into pieces
and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg
and chopped parsley. Mix well, then spoon a little into the center of each
circle. Brush the edges with beaten egg, fold over and press gently. Heat
plenty of oil in a skillet. When hot, dip the crescents in beaten egg and
then fry, a few at a time, until golden brown and puffed up. Drain well on
paper towles and serve piping hot.