Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 1/2 cups unbleached all purpose flour
1 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon fresh or dried yeast
1/2 cup warm water
1/2 cup warm milk
3 tablespoons lard, Crisco or butter, cut into bits
1 1/2 cups mozzarella pearls
1 cup Tomato Basil Sauce
Salt and pepper to taste
1 1/2 teaspoons dried oregano or 1 tablespoon fresh
Sliced ham (optional)
Oil for frying
In a bowl combine the tomato sauce and pearls; add salt, pepper and oregano.
Combine flour, sugar and salt in a bowl.
Dissolve yeast in the 1/2 cup warm water. Pour the yeast mixture and milk into the flour mixture and knead with your hands; work in the butter a little at a time; then combine to form a ball of dough.
Place in a bowl, cover, and let rise until doubled in size.
Punch down dough and roll into a 15 inch diameter. Use a 6 inch round cutter and stamp out circles. Re-roll dough to make more circles.
If using the ham, trim slices to fit inside the dough circles, leaving a quarter inch of dough at the edge so that the turnover can be sealed shut. Place a small amount of the tomato mixture on the ham in the center of each circle; fold over to make a turnover and seal the edges with water and a fork. Place them spaced apart on parchment lined baking sheets. Cover with towels and let rise until doubled in size.
Fry in hot oil until golden. Or bake them in a preheated 375°F oven for 20 to 25 minutes until golden brown. Serve hot.
This recipe is featured on show 2911 – Little Surprise Packages.