Ingredients
For six
For dough
300 grams (about 10 1/2 ounces) flour
14 grams (about 1/2 of an ounce) Brewer's yeast
salt
lard
For stuffing
50 grams (about 1 2/3 ounces) prosciutto
50 grams (about 1 2/3 ounces) salami or mortadella
100 grams (about 3 1/2 ounces) mozzarella cheese
parsley
basil
pepper
3 tablespoons Parmigiana
large egg, beaten
oil for frying
Original Italian text
Farina, grammi 300
Lievitto di birra, rammi 14
Sale
Strutto
Prosciutto, grammi 50
Salme grammi 50
Mozzarella, grammi 100
Prezzemolo
Basilico
Pepe
Parmigiano, tre cucciai
Uovo
olio
Directions
Place the flour on a wooden board, make a fountain with the flour, add the yeast, a pinch of salt and the lard.
Add lukewarm water and work into a malleable dough with the right consistency.
Knead vigorously and when it is smooth and elastic, shape into a ball, dust it with flour, cover, and let it rest and rise in a warm place. It will take plenty of hours.
When the dough has risen, cut the prosciutto, salami or mortadella into small pieces.
Cut the mozzarella into small cubes.
Place the cut-up prosciutto, salami and mozzarella in a bowl.
Add some parsley and two or three leaves of basil, a little salt and a pinch of pepper.
Add the grated Parmigiano cheese, a pinch of pepper and a beaten egg.
Mix it all together and set aside.
Spread the dough out, and divide into ten centimeter rounds.
In the middle of each disk place some stuffing, fold the disk into two, and press the edges together.
Heat oil in a frying pan, and then fry the calzoncelli until ready.
Original Italian text
Mettete sulla tavola di cucina la farina, disponetela a fontana e nel mezzo sgretolateci il lievito di birra; metteteci anche un pizzico di sale e mezza cucciaiata di strutto.
Sciogliete tutto con un poco d'acqua appena tiepida e impastate come una comune pasta da pane, tenendola di giusta densita.
Lavoratela energicamente e quando sara ben liscia ed l elastica raccaglietela in una terrinetta spolverizzata di farina, copritela e ponetela in un luogo tiepido affinche possa lievitare: occorrera un ora abbondante.
Tagliate in pezzetti i il prosciutto e il salame o mortadella, aggiungete la l mozzarella, in dadini, un ciuffo di prezzemolo e due o tre foglioline di basilico tritati, un po di sale e un pizzico di pepe.
Raccogliete ogni coa cosa in una scodella e aggiungete il parmigaiano grattato, un pizzico di pepe e l uovo sbattuto come per frittata.
Mescolate tutto insieme e mettete da parte.
Quando la pasta sra ben lievitata rovesciatela sulla tavola infarinata, sgonfiatela con le mani e dividetela in pezzi.
Prendete un pezza alla volta, ed allargatelo in modo da farne in disco di una decina di centimetre di diametro.
Nel mezzo di ogni disco mettele un monticello del ripieno preparato, ripiegate il disco in due in modo da un monticello del ripieno preparato, ripiegate il disco in due in modo da rinchidervi il ripieno e pigiate con le dita sui bordi affinche possano ben unirsi.
Mettete sul fuoco una padella con abbondante olio o strutto e in essa friggete, ponchi alla volta, i calzoncelli, fino e a che saranno ben rassodati, rigonfli e di un color biando chiaro.
Potrete farli servire cosi semplici o farli accompagnare da una buona salsa di pomodoro messa parte.
Notes
The recipe in this entry was adapted from one in "Il Piccolo Talismano Della Felicita" by Ada Boni (1929).... The following was taken from the Wikipedia: "Il talismano della felicita" (The Talisman of Happiness in English), written by magazine editor Ada Boni and published by Italian publishing house Editore Colombo, is a well-known Italian cookbook originally published in 1929. It is believed to be the first Italian cookbook specifically targeted to housewives, and along with the work of Pellegrino Artusi and Editoriale Domus' Il cucchiaio d'argento is considered one of the defining recipe and cooking-advice collections in Italian cuisine. The standard edition is 1054 pages long and was last reissued in 1999; it was also available in an abridged version known as Il piccolo Talismano from the same publisher. An extremely abridged translation, translated by Matilde La Rosa, who also added some "American-style" Italian recipes, with an introduction and glossary by Romance linguist Mario Pei, was published in 1950 as The Talisman Italian Cookbook: Italy's Bestselling Cookbook Adapted for American Kitchens (Crown/Random House, 1950). La Rosa and Pei decided to leave out recipes that were not of Italian origin for the American edition, and also added a few Italian-American recipes that were felt at the time to be necessary in an Italian cookbook. The La Rosa translation is now out of print...." Photo: Mary Melfi.
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