Roman style panzerotti (Panzerotti alla romana, region Lazio)

Ingredients (4 servings)

300 g of 00 flour (white flour)

40 g of butter

3 eggs

120 of diced scamorza (a kind of cheese)

olive oil

salt and pepper

Preparation

Take the butter from the fridge at least half an hour before cooking to allow it to become soft and then dice it. Separate the egg yolks from the whites and keep them in two separate bowls. Place the flour on a large chopping board, create a well in the middle, add the egg yolks, the butter and 100 cl of water.

Mix the ingredients well and knead by rolling the dough back and forth, stretching it out and rolling it back until it gets smooth. Roll it into a ball and let it rest for about 30 minutes.

Spread the dough on a clean surface and cut it into disks of about   diameter. Whisk the egg whites. Place few pieces of diced scamorza, a pinch of salt and pepper in the centre of each disk, spread the brims with the egg whites by using a brush and close them by pressing on the brims.

Heat a good quantity of olive oil in a pan and deep-fry the panzerotti. Place the fried panzerotti on kitchen paper to absorb excess oil.