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Two cheeses

29 Aug

Per 4 servings:

  • ¾ lb ricotta cheese
  • 4 oz Provolone cheese
  • 3 ½ oz ham
  • 2 egg yolks
  • 1 teaspoon parsley, chopped
  • frying oil
  • salt and pepper

FOR PASTA

  • 1 lb all-purpose flour
  • 3 ½ oz lard
  • egg
  • 1 lemon
  • salt
Prepare the filling by mixing together the ricotta, egg yolks, prosciutto and cubed provolone in a bowl. Add chopped parsley, salt and a pinch of pepper. Mix well, until smooth. On a cutting board, form a well with the flour. Add the eggs, lard, lemon juice and a pinch of salt. Mix together with a fork, and then knead by hand for 15 minutes until you have a smooth, firm dough. Stretch our the dough, making a thin sheet. Place balls of filling across half of the dough. Make sure that they are not too close together. Cover with the other half of the sheet of dough and press down around each ball to seal. Cut out the “fritters” using a round pasta-cutter. Fry in boiling oil, then place on paper towels to drain. Serve hot. (My personal variation is adding some smoked ham….a touch of taste more spicy)…
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1 Comment

Posted by on August 29, 2016 in Uncategorized

 

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One response to “Two cheeses

  1. Gattina

    August 29, 2016 at 2:23 pm

    Looks very yummy !

     

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