Savoury favourites
Savoury favourites
Fried stuffed mini calzoni
These fried calzoncini enclose ricotta, mozzarella and salami in a half-moon of yeast dough. Well-drained filling and carefully sealed edges help keep them intact during frying.
From Nonna Adele’s kitchen
- Rising
- Roughly 4 hours until doubled
- Resting
- At least 30 minutes after dividing
Temperatures: Oil at about 180 °C
LET’S GET COOKING
Method
Dissolve the yeast in a little barely lukewarm water. Add to the flour and knead, adding more water gradually; incorporate the salt and work until the dough is soft, smooth and elastic.
Cover and leave to rise until doubled, allowing roughly 4 hours. Divide into small dough balls and leave covered to rest for at least 30 minutes.
Drain the ricotta and mozzarella if they release whey. Cut the mozzarella and mix with the ricotta, salami and Parmigiano, adjusting the salt.
Roll the dough balls into discs and place the filling in the centre, leaving the edges clear. Fold into half-moons, press out the air and seal the edges firmly.
Heat the oil to about 180 °C in a pan suitable for deep-frying. Fry a few calzoncini at a time, turning until evenly golden; check the first to make sure the dough near the seam is cooked too.
Lift out with a slotted spoon, drain on kitchen paper and serve hot.
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