Ingredients
- 500 g trimmed leeks
- 350 g broccoli
- 180 g potatoes
- 60 g defrost
- nutmeg
- pepper
- salt
Ingredients For the batter
- 150 g white flour
- 100 g milk
- 2 eggs
- rosemary
- olive oil
- pepper
- salt
For the recipe for leek panzerotti, cut the leeks lengthwise, opening them almost in half. Wash them then drain them. Boil the potatoes and broccoli separately, after having carefully cleaned them.
Dip the leeks in boiling salted water and drain them exactly 2 'after the start of boiling. Pass the broccoli to the chopper and the potatoes to the potato masher, collecting all the proceeds in a bowl. Mix with the finely chopped sbrinz, salt, pepper and a sprinkling of nutmeg. Browse the leeks by spreading the sheaths to dry well spread on a cloth.
Spread the end of each sheath with a small portion of the mixture. Fold the sheaths into a triangle, several times on themselves, starting to fold from the end spread with the vegetable mixture. Prepare the batter: beat the eggs with the flour and milk. Season with salt, pepper and chopped rosemary. Pass the triangles (panzerotti) in a little flour, then in the batter and, finally, dip them in plenty of hot oil, flavored with a sprig of rosemary.
Drain them with a slotted spoon on a sheet of absorbent paper, then serve hot, on a suitable serving plate, garnished with fresh rosemary.
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