Panzerotti Ai Due Formaggi


14 oz. all-purpose flour
4 tbsp. butter
10 oz. grated Pecorino Siciliano cheese
5 oz. cubed Cacioavallo Silano cheese
the rinds of an orange and a lemon
extra virgin olive oil

How to make the Panzerotti Ai Due Formaggi – Cheese Panzerotti:

Make a dough mixing the flour, a pinch of salt, and the butter cut into small pieces. Add some warm water if the dough is too dry. Cover with a damp cloth and let it rest for 30 minutes.

Meanwhile mix the grated Pecorino Siciliano cheese with the orange and lemon rinds.

Roll out the dough into a thin sheet and cut rounds about 4″ wide. Place a bit of the Pecorino Siciliano grated cheese-citrus mixture and a small cube of the Caciocavallo Silano cheese on each game. Fold the discover, creating half-moon shapes, and press the edges with a fork.

Fry in plenty of hot olive oil. Serve hot with honey poured over these deliciously sweet panzerotties.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at