Italian recipes

Empanadillas With Jamon Serrano And Tomatoes

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

2 1/2 cups flour

6 tablespoons extra-virgin olive oil

4 tablespoons lard -- melted

1/2 cup cold water

6 slices jamon serrano -- cut into half to measure 4 inch by 2 inch -- total 12 pieces

2 large ripe tomatoes -- chopped 1/4 inch dice

2 cloves garlic -- thinly sliced

2 medium scallions -- thinly sliced

1 tablespoon capers -- chopped finely

3 cups virgin olive oil

2 1/2 cups flour

6 tablespoons extra-virgin olive oil

4 tablespoons lard -- melted

1/2 cup cold water

6 slices jamon serrano -- cut into half to measure 4 inch by 2 inch -- total 12 pieces

2 large ripe tomatoes -- chopped 1/4 inch dice

2 cloves garlic -- thinly sliced

2 medium scallions -- thinly sliced

1 tablespoon capers -- chopped finely

3 cups virgin olive oil

Preparation / Directions:

In a mixing bowl, mix together flour, olive oil and lard and add water to form a paste. Place on floured cutting board and form into a ball. Let rest 20 minutes, covered in plastic. Roll out dough on floured work surface to 1/16-inch thick. Cut into twelve 4-inch squares. Lay one piece of jamon over each one. In a mixing bowl, stir together tomatoes, garlic, scallions and capers and then place one heaping tablespoon over each slice of jamon. Fold each piece of dough over to form an envelope and seal by pressing dough together with fingers. Heat the 3 cups of oil in a 12- to 14-inch sauté pan over medium heat. Cook empanadillas four at a time until light golden brown and serve at once. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05)

Empanadillas With Jamon Serrano And Tomatoes

Ingredients:

Preparation / Directions:

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