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Panzerotti alla Romana

Panzerotti alla Romana
4.3 23 ratings
Prep. 20min
Total 55min
20 Stücke
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Ingredients

Teig
  • Weizenmehl
    320 g
  • Butter weich, in Stücken
    40 g
  • Wasser
    150 g
  • Salz
    1 TL
Füllung
  • Schinken, gekocht in Stücken
    50 g
  • Mozzarella gut abgetropft und in Stücken (2 cm)
    100 g
    100 g Scamorza, (oder Caciotta) in Stücken (2 cm)
  • Ei Eigelb vom Eiweiss getrennt
    1
  • Salz
    1 Prise
  • schwarzer Pfeffer, gemahlen
    1 Prise
Fertigstellung
  • Weizenmehl
  • Olivenöl zum Abraten

Difficulty

medium

Nutrition per 1 Portion

Protein 7 g
Calories 1515 kJ / 362 kcal
Fat 27 g
Fibre 1 g
Carbohydrates 25 g

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Also featured in

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Switzerland

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