Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
ricotta calzoncelli
Calzoncelli (Barese ricotta fritters, without sugar, flavored with prosciutto and parsley)
Originated from: Bari, Puglia
Occasion: Easter
Contributed by: Anna-Maria Benvenuto

Printer Friendly Version


For the dough
400 grams (about 14 ounces) of flour
100 grams (about 3 1/2 ounces) of lard
Juice of 1 lemon
a pinch of salt

For the filling
325 grams (about 11 2/3 ounces) ricotta
75 grams (about 2 1/3 ounces) prosciutto, cut into very small pieces
1 egg yolk
1 tablespoon parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Vegetable oil for deep frying


Prepare the filling.

Knead the dough, and then roll out to a thickness of about 1/2 centimeter.

Cut rounds about 12 centimeters in diameter.

Place a bit of filling on each crescent-shaped disc, fold in half and press the together with a fork.

Fry in hot oil until golden brown.

Serve immediately.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

Back to main list