Roman-style panzerotti are delicious and crispy fried bites, filled with Gruyère cheese, prosciutto crudo and grated Parmigiano cheese. They are a specialty of Roman cuisine, perfect as an appetizer or tasty snack.
Cut the cheese into cubes, add the chopped ham, a spoonful of Parmigiano, one egg, salt and pepper
Pour the flour onto a work surface in a well, add a little salt, the softened butter cut into pieces, two egg yolks and a little water; knead well and roll out with a rolling pin to make a not-too-thin sheet
Cut many discs from the dough and place a little of the mixture on each one
Brush the edge of the discs with a little beaten egg white, then close them well forming little parcels
Fry them in a pan with plenty of hot lard, let them brown, drain them and dry them on absorbent paper
Frying pan
Cutter
Italia, Lazio
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| Energy (kcal) | 500.22 |
| Carbohydrates (g) | 16.43 |
| of which Sugars (g) | 0.9 |
| Fat (g) | 41.65 |
| of which Saturates (g) | 20.18 |
| Protein (g) | 15.62 |
| Fiber (g) | 0.49 |
| Sale (g) | 1.31 |
