Calcioni Marchigiani - Wine and Travel Italy
For the dough: For the stuffing: Grate both the aged and fresh Pecorino cheese. Collect the mixture in a bowl, combine the sugar, the eggs, the juice and the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wineandtravelitaly.com.
Ingredients
- 400 g of flour
- 3 small (or 2 large) eggs
- 30 g of lard
- a spoon full of sugar
- the juice of 1/2 lemon
- 300 g of Casciotta d’Urbino DOP cheese
- 200 g of aged sweet Pecorino
- 150 g of sugar
- 3 eggs
- 1 large lemon
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