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Recipe by Emporion
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Cut the cheese into cubes, add the chopped ham, a spoonful of Parmigiano, one egg, salt and pepper
Step 2 of 5: 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
Step 3 of 5: Cut many discs from the dough and place a little of the mixture on each one
Step 4 of 5: Brush the edge of the discs with a little beaten egg white, then close them well forming little parcels
Step 5 of 5: Fry them in a pan with plenty of hot lard, let them brown, drain them and dry them on absorbent paper
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving113 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,361 kJ564 kcal | 2,099 kJ502 kcal |
| Fat | 47.35 g | 42.09 g |
| of which saturated fatty acids | 23.04 g | 20.48 g |
| Carbohydrates | 18.11 g | 16.1 g |
| of which sugars | 0.64 g | 0.57 g |
| Fibre | 0.55 g | 0.49 g |
| Protein | 17.18 g | 15.27 g |
| Salt | 1.78 g | 1.58 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
