Formaggio Fritto (fried cheese), is a simple antipasto (appetizer) made with a basic pasta dough and filled with two types of Italian cheese. Since I will be using the same pasta dough in different recipes, I'm going to go ahead and separate the recipe for the dough and the Formaggio Fritto.
Pasta Dough Ingredients:
3 cups flour
1 tsp salt
2 tbsp olive oil
about 1 cup water (add gradually)
Sift flour into mixing bowl and make a well in the center. Add salt and olive oil and combine slowly with a fork, incorporating only a little flour at a time. Add water gradually, while mixing, using just enough to make the dough smooth and just slightly sticky. Roll out dough with pasta machine depending on what you are making with it.
Formaggio Fritto Ingredients:
pasta dough
2 fresh mozzarella balls, cubed (make sure to squeeze out excess water)
fontina cheese, cubed
Roll out pasta dough into a thin sheet with pasta machine (remember to use some extra flour to prevent dough from sticking). Place a cube of mozzarella and fontina side by side (each fritter will have both types of cheese inside) on the bottom half of the dough and continue placing each group of cheese about two inches apart as pictured below.
Fold the top half of the dough over the half with the cheese and press gently just to make sure the dough is sealed in between (leave some free space so the cheese has room to melt). Using a ravioli cutter, cut each fritter into a half circle.
Heat oil in a large frying pan on the stove. Once it is hot, fry fritters on both sides until golden.
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