Ingredients
For the pastry
1 1/2 cups flour
1/2 teaspoon salt
1/4 cup lard
1 extra large egg
1 tablespoon lemon juice
for the filling
1/8 cup prosciutto, cut into small pieces
1/4 cup scamorza, diced*
1 cup ricotta
1 extra large egg yolk
1 tablespoon chopped parsley
1/4 teaspoon black pepper
vegetable oil for deep frying
*Can be substituted young provolone, young pecorino or smoked mozzarella.
Directions
To make the dough sift flour and salt.
Cut in the shortening, mixing to the consistency of coarse crumbs.
Beat the egg yolk together with the lemon juice and add to the flour mixture; work into a firm dough.
Shape the dough into a ball and wrap with clear plastic wrap.
Allow the dough to rest in the fridge for about 1/2 hour.
Meanwhile cut the prosciutto and dice the scamorza.
Mix them with the remaining filling ingredients. Keep aside.
Flour the dough; using a rolling pin or a pasta machine, roll out the dough to a thickness of 1/8 inch.
Cut the dough into 2-inch rounds.
Center about a teaspoon of filling on one round of dough and top with another round.
Using a fork or your fingertips seal (Moisten the edges with a touch of water if the dough dries out.).
Fry a few at a time until golden.
Remove with a slotted spoon.
Drain on paper towels.
Serve as soon as possible (warm or at room temperature).
Notes
The recipe in this entry was adapted from one published in the cookbook, "La Tavola Italiana" by Tom Maresca and Diane Darrow (New York: W. Morrow, 1988). The cookbook can be borrowed for free from the on-line library, www.openlibrary.org.... Photo: Mary Melfi | 
