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" Calzone alla Napoletana "

- 200 g cheese,

- salt, one egg,

- a handful of grated parmesan,

- 100 grams of salami from Naples,

- 2 or 3 scamorze ,

- 600 grams of bread dough (Purchased already 'prepared by the baker),

- plenty of oil seeds.

Pass the ricotta through a sieve, collecting it in a bowl, stir in a pinch of salt and the egg, mixing well. Then add a handful of grated parmesan cheese and salami, cut into cubes. Reduce scamore also diced and combined with other ingredients, mixing everything together with a wooden spoon. Now put the dough on a work surface and hands with pressatela flatten it, then start to pull it, always with your hands until you have got a sheet a few millimeters thick. Taken from sheet obtained disks as big as a plate of fruit and place in the middle of each two or three tablespoons of filling. Fold in half the disks 'and pressed the edges, forming a string of welding that will prevent' the dough to be open during cooking. Do smoking hot oil in a frying pan and dive into the , making them fry and brown on both sides.