Dough
2 1/2 cups (250 g) flour
Water
A walnut-size chunk of rendered lard or unsalted butter
Salt
Filling
8 ounces (200 g) ricotta
2 ounces (50 g) smoked provolone (optional)
Abundant minced parsley
Freshly ground pepper to taste
1/4 pound (100 g) fresh mozzarella
1/4 pound prosciutto or Italian salami
1 cup freshly grated Parmigiano
1 or 2 eggs
Make the pasta, using just enough water to form the dough, and let it rest, covered, for an hour.
Put the ricotta through a strainer, then combine it with the eggs and parsley, grate some pepper into it, and beat well, until the mixture is creamy.
Dice the mozzarella and provolone, and finely dice the prosciutto. Combine the ingredients with the ricotta mixture; the filling should be firm but creamy.
Roll the pasta out dime thin, keeping the sheet rectangular if possible. Lay out a row of small walnut-sized chunks of filling an inch from the straightest edge of the sheet, separating them about 2 1/2 inches apart. Fold the sheet over the blobs and tamp it down well all around them so it sticks, then use the edge of a glass or a serrated pasta wheel to cut the panzarotti free in the shape of a half moon. Put the completed panzerotti on a lightly floured surface and repeat the operation; you can either reform the cuttings into a ball and roll them out anew or twist them into fanciful shapes and fry them too when you fry the panzerotti.
When you are done making the panzerotti heat the oil and fry them, a few at a time, until golden brown. Drain them well on absorbent paper and serve at once.
nr2
2 1/4 c All-purpose flour
1/4 c Plus
3 tb Butter
Salt
1 Egg yolk
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
Instructions
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.