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Italian Parmesan rolls
Parmesan rolls/Involti alla Parmigiano (made without yeast; using baking powder, flour, Parmesan cheese and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 cup Parmesan cheese, grated
3 teaspoons baking powder
1/4 cup lard
2 cups flour
1/2 teaspoon salt
2/3 cup milk

Yield: 16 rolls



Directions

Mix cheese, flour, baking powder and salt; cut in lard, add milk and mix quickly.

Knead a few minutes on a lightly floured board, and pat out to 1/2-inch thickness; cut and place on greased cookie sheet about 2-inches apart to crust on all sides.

Bake at once in hot oven (450 degrees F.) for 12 minutes.




Notes

This recipe was adapted from one in "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo of store-bought parmesan roll: Mary Melfi.

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