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cauzuncielli imbottunati
Cauzuncielli imbottunati (Neapolitan fried savory calzoncelli stuffed with eggs, cheese and prosciutto or dried sausage)
Originated from: Naples, Campania, Italy
Occasion: Easter and other times
Contributed by: Taken from "Cucina Teorico-Pratica" by Ippolito Cavalcanti (1839).

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For covering
Bread dough
Extra lard, salt and pepper

For filling
Beaten eggs
Mozzarella or provolone, shredded or cut in pieces
Proscuito or dried sausage

Oil for frying

Original Text (using Neapolitan dialect)
pasta de loo ppane
sale e pepe
ova sbattute
mozzarella o provola niretata o fellata
presutto o sopressata


Use bread dough and add a touch of lard, salt and pepper.

Cut the bread dough into rounds.

Beat some eggs.

Grate or chop mozzarella or provolone.

Cut some prosciutto or dried sausage.

Mix the eggs with the chopped mozzarella and prosciutto or dried mozzarella.

Put the mixture in the center of the rounds.

Fold over, and seal using a fork.

Fry until golden.

Original Text (using Neopolitan dialect)

Piglia pasta de las loo ppane, e quanno e cresciata la mine co no poco de nzogna, sale, e pepe; ne farraje tanta pezzelle tonne tonne, e ncoppa a na mmita nce miette caso, e ova sbattute, mozzarella, o provola niretata o fellata, co pure presutto, o sopressata, si le bolisso de graso, sale, e pepe e co l'aut mmita de pasta lli commogliarraje, astregnenno buono attuorno, e lli farraje fritti jun jun.


The recipe in this entry was taken from the book, "Cucina Teorico-pratica" by Ippolito Cavalcanti (Naples: Di G. Palma, 1839). For the complete copyright-free Italian cookbook visit www.archive.org. P.S. This recipe is relatively easy to do, and even though exact measurements are not given, those familiar with this style of stuffed pastries will not have any problems doing them. In Molise savory ricotta stuffed envelops are traditionally made for the Easter holidays, I suspect cauzuncielli are also an Easter treat in Campania, though the cookbook author, Cavalcanti, does not indicate this is the case, in his text. Comments and photo: Mary Melfi.

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