Ristorante Mezzadri
Ingredients and quantities

Quantities for 10 people:

  • 1 cooked shoulder ham

For the fried dough parcels:

  • 1kg “00” flour
  • 50g yeast
  • 3 teaspoons salt
  • 125g water
  • 125g milk
  • knob of butter
  • 2l sunflower seed oil
Accompanying wines:
Colli di Parma DOC Lambrusco

Warm shoulder ham with fried dough parcels

Fresh homemade and hand-rolled dough


Click on the photos to enlarge

Preparation method:

Cook the shoulder in water for 1½ hours. Drain and cut into ½ cm slices. Allow three slices per portion.

For the fried dough parcels: put the flour on a pastry board and make a well in the centre of the mound. Add the other ingredients and knead to form a dough. Set aside to rest for ½ hour. Roll out the dough until it is approx. 2mm thick. Cut into 4cm squares.

Fry the dough squares in hot sunflower seed oil. When the dough puff up, turn it to cook it on the other side. Drain on kitchen paper. Serve with the slices of shoulder ham.



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