Neapolitanische Teigtaschen – Calzoncelli Alla Napoletana

Spread the ricotta (or cream curd, which must first drain properly in a sieve lined with a muslin cloth) through a sieve into a large enough bowl. Add a little salt and the egg and stir. Add the chopped salami, the mozzarella and the grated Parmesan and mix everything with a wooden spoon. Divide the ready-made white bread dough (or homemade pizza dough) into eight pieces, form them into balls and roll them out into millimeter-thin sheets. In the middle of each of the round dough sheets form two to three tablespoons of the filling, fold in half and press the edges together tightly so that the contents do not leak out during baking. In a frying pan, heat enough oil to boil and bake the cheese pockets in it, one after the other, until golden brown. Drain on kitchen roll and bring to the table very hot.

approx. 40 min

Italian entrées and small dishes

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