| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Med01 |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 6 |
T |
Extra-virgin olive oil |
| 4 |
T |
Lard, melted |
| 1/2 |
c |
Cold water |
| 6 |
|
Jamon serrano, cut into half |
|
|
To measure 4" by 2", total |
|
|
12 pieces |
| 2 |
|
Ripe tomatoes, chopped 1/4" |
|
|
dice |
| 2 |
|
Garlic cloves, thinly sliced |
| 2 |
|
Scallions, thinly sliced |
| 1 |
T |
Capers, chopped finely |
| 3 |
c |
Virgin olive oil |
INSTRUCTIONS
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 saute pan over medium heat.
Cook empanadillas four at a time until light golden brown and serve at
once. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN
MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05
broadcast 05-29-1998) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-31-1998
Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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