- 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
- extra virgin olive oil
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.
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