Medaglioni: a great way to stuff your empty Panzerotto or Frittella!


For 4 Person(s)

For the Medaglioni

  • 1 pound bread or pizza dough
  • Prosciutto di Parma
  • mozzarella
  • fresh tomatoes
  • lettuce
  • oil for frying


The Nonna Knives are Back!

You can't cook without them!

Get some in La Bottega!

  1. Take a piece of dough the size of a tennis ball and flatten it with a rolling pin into a flat and round shape.  The thickness of the dough should be no more than 1/4 of an inch.
  2. Fold the dough over itself and close it in the shape of 1/2 moon.
  3.  Press down the outer edges of the dough to completely seal the Medaglione. With a ravioli cutter, cut the excess dough from all around the Medaglione.
  4. Fry in olive oil till they are golden brown.
  5. Cut open and fill with Prosciutto di Parma, mozzarella, tomatoes and lettuce.

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