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https://www.raiplay.it/programmi/esem... - Today Daniele makes a dish that he recommends preparing to make a good impression if you want to organize an aperitif: potato calzoncini stuffed with gorgonzola. Making these yeast-free calzoncini is very easy and once ready they will be very soft inside and have a pleasant crust on the outside, thanks to the potato-based dough and frying done properly. For the filling Daniele has chosen to use sweet gorgonzola, which will melt and be really appetizing, but if you are not a big fan of this cheese you can opt for scamorza, brie or taleggio, or vary the filling according to different tastes, with cured meats and vegetables. Daniele has called them potato calzoncini stuffed with gorgonzola but in the filling there is also mortadella, a cornerstone of his tradition that in his opinion should be put everywhere. Finally, it must be said that you have to be very careful to seal the disks carefully so that the filling does not come out and enjoy these nice hot calzoncini. Ingredients: 500 g of boiled potatoes 2 eggs 100 g of 00 flour 40 g of starch 100 g of grated cheese 1 tablespoon of chopped parsley 250 g of sweet gorgonzola 100 g of mortadella 200 g of potato flakes seed oil for frying salt and pepper