RICOTTA and PROVOLONE Stuffed CHIACCHIERE, an easy and quick recipe, a delicious appetizer for Carnival, an idea for parties that can be made in a short time.
Delicious RICOTTA and PROVOLONE stuffed chiacchiere, made with a simple handmade dough with flour and eggs, rolled out and cut, then filled with ricotta and provolone.
The recipe for RICOTTA and PROVOLONE stuffed chiacchiere is very simple, perfect whether kneading by hand or using a mixer, and of course, they can be filled as you prefer, great with added parmesan.
Follow me in the kitchen today for RICOTTA and PROVOLONE stuffed chiacchiere.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 2/3 cups all-purpose flour
- 1 tsp instant yeast for savory preparations
- 2 eggs
- 1 pinch salt
- 1/3 cup ricotta
- Half tsp salt
- 2.8 oz provolone cheese
Steps
Pour the flour into a bowl, add the yeast and salt, and mix well.
Add the eggs and knead well, then roll out the dough on a floured surface and cut into rectangles of 4 x 2 inches.
Then roll out each rectangle and fill it with ricotta and a piece of provolone, fold in half, seal the edges, and cut with a fluted pastry wheel.
Heat the oil in a high-sided pan and cook, turning them over.
Drain on kitchen paper.
Bon appétit
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RICOTTA and PROVOLONE Stuffed CHIACCHIERE
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FAQ (Frequently Asked Questions) RICOTTA and PROVOLONE Stuffed CHIACCHIERE
How can I enrich the ricotta and provolone stuffed chiacchiere?
You can add parmesan or ham, speck, or vegetables.
Can I replace the eggs in the dough?
Of course, you can replace them with water or white wine.
Can I add parmesan to the dough?
Yes! Absolutely! You can add parmesan to the dough and even a pinch of pepper if you prefer.
