FRIED FLATBREAD STUFFED with Ricotta and Cold Cuts, a delicious recipe for an appetizer or finger food for birthday parties, leavened, with pizza dough, very soft and tasty.
Simple and extremely delicious, these fried flatbreads stuffed with ricotta and cold cuts are the perfect idea for a party or as an appetizer, they are very soft and can be made in a short time.
To make the recipe for these fried flatbreads, you need pizza dough, homemade or store-bought, mixed cold cuts such as cooked ham, raw ham, mortadella, salami, diced, and cheese.
They are very versatile as you can stuff them as you like or with what you have at home. They can be prepared in advance, stored in the fridge or frozen, and then cooked; they are really delicious.
Follow me in the kitchen today for these fried flatbreads stuffed with ricotta and cold cuts.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6-7
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for FRIED FLATBREAD STUFFED with Ricotta and Cold Cuts
- 2 1/2 cups all-purpose flour
- 3/4 cup water
- Half teaspoon salt
- 1 3/4 tsp fresh yeast
- 2 1/2 oz ricotta
- 2 3/4 oz Neapolitan salami (mixed cold cuts, diced)
- 2 oz provola
Steps
Pour the flour into a bowl, add the crumbled yeast, the water, and start mixing, knead a little and add the salt, continue kneading.
Make a few rounds of folds, meaning form a rectangle, bring the short side to the center, cover with the other short side, and repeat a couple of times, do not use the rolling pin as the dough is a bit sticky.
Make a ball and let it rest in a bowl for 3 hours.
Then take the dough, roll it out and cut out 6-7 discs of 4 inches, using a coffee mug, or divide into pieces and then roll out with a rolling pin.
Fill the center with a teaspoon of ricotta and mixed cold cuts (raw ham, cooked ham, salami, mortadella) and provola, pinch the sides and close like a ravioli.
Fold everything underneath and flip it over onto the surface, press down a bit to get the flatbread shape.
Heat the oil in a deep pan and cook the flatbreads, turning them a couple of times until golden.
Finally, drain on kitchen paper and serve.
Bon appétit
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FRIED FLATBREAD STUFFED with Ricotta and Cold Cuts
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