Panzerotti recipe with sea bass and spices – Italian Cuisine

Panzerotti recipe with sea bass and spices

  • 350 g flour 0
  • 250 g sea bass pulp
  • 250 g tomato sauce
  • 8 g fresh brewer's yeast
  • a leek
  • spices (ginger, sweet paprika and ground cinnamon, chopped cloves, nutmeg)
  • Sesame seeds
  • garlic
  • parsley
  • extra virgin olive oil
  • salt
  • pepper

For the panzerotti recipe with sea bass and spices, prepare 16 balls of dough as in the classic recipe by working the flour, yeast, 35 g of oil, 180 g of warm water, a pinch of all the spices, 2 tablespoons of sesame seeds and a pinch of salt. Leave the balls to rise, covered with cling film, for 30 minutes.

Finely chop the seabass pulp. Peel the leek and slice it thinly. Fry it in a saucepan with a spoonful of oil for 2-3 ', then add the sea bass, salt, pepper and cook for another 2'. Turn off and let cool (stuffing). Roll out the dough balls into 16 disks (ø 8-9 cm).

Fill them with a spoonful of filling, close them in a crescent shape and seal the edges well: you will get panzerottini. Bake them at 200 ° C (fan oven) or 250 ° C (static) for about 10 '. Remove from the oven and serve with a tomato sauce, flavored with parsley and garlic.

This recipe has already been read 22 times!

Proudly powered by WordPress