Many think that the panzerotti were born in Campania, the region queen of fried, tomato and mozzarella. But it seems that the very good one idea to create this recipe, he came to a Salentine baker intent on using leftovers from pizza dough. His initial idea was to prepare small fried pizzas folded in the shape of a half-moon … and here the first panzarottis were born. Stuffed with tomato and stringy mozzarella in the classic version or enriched with ham, ricotta, vegetables and sausage, they are an irresistible appetizer, a tasty snack or a perfect meal if you feel like nibbling a little. But why stop here if you want to fry? Let us be inspired by Neapolitan pizzerias and try to prepare crocchès at home.
Very simple potato and cheese based croquettes that can be addictive!
In the classic version we find a stuffed with mashed potatoes, provola or mozzarella, but they are delicious even if enriched with diced ham, pecorino cheese, Neapolitan salami or vegetables. If you are looking for an aromatic effect, abound with the mixed ground pepper or play with the accompanying sauces. Yogurt and chives, vegetable cream diluted with curry, mustard with dill and garlic mayonnaise will give an extra boost to the usual crocché.
And if you got a little hungry, in the gallery above more than 30 recipes of panzerotti, croquettes and savory pancakes
They are difficult to clean and complicated to cook … how many people say about them artichokes? And yet they are vegetables, a gift fromwinter, with important nutritional qualities. Perhaps you do not know, for example, that i artichokes I'm detoxifying and therefore particularly indicated after the holidays or a challenging weekend, for clean up the liver and organism e encourage diuresis. But they are also important for the amount of fibers that contain, which helps to promote it intestinal regularity.
How to choose and clean the artichokes
The first thing to do before buying artichokes is verify its freshness. Such as? Just grab the head of the artichoke, pressing it between the index and the thumb. If the leaves flatten and do not resist, it means that the artichoke is not fresh. The same applies to the stains on the leaves, avoid buying them if they are present. We then move on to artichoke cleaning, which is a very important step for any recipe you want to prepare: it will seem to you to waste a lot, but it is essential eliminate the outer leaves harder to get one velvety creamy and avoid annoying strands or pieces of the vegetable under your teeth. Now let's proceed, ready to prepare one delicious and warm velvety artichoke for tonight's dinner?
Artichokes: what to do with waste
How to use artichoke scraps
The recipe of the artichoke velvety
Ingredients 3 medium artichokes
1 big potato
1 leek
1 liter of vegetable stock
extra virgin olive oil as needed
Salt and Pepper To Taste
Method
Clean the artichokes well. Remove the hardest outer leaves, cut the upper part (where the thorns are) and peel the stem in order to eliminate the most stringy pieces. Cut the artichokes in half and with the help of a paring knife cut the beard and throw it. Then cut the rest, both head and stem, into wedges, and put them to rest in cold water with squeezed lemon, so that they do not become black. Attention, even the hands in the cleaning of the artichokes darken, so if you want to protect them you can wear gloves, or rub with lemonjuice.
In a saucepan with high sides, brown the finely chopped leek with extra-virgin olive oil, then add the artichokes and the potato, peeled and cut into cubes. You do fry the vegetables for a few minutes, stirring to prevent it from sticking to the bottom of the pot, e add then the vegetable broth. Season with salt and pepper and cook over high heat for at least 20-30 minutes. To check that the vegetables are ready, just stick them with a fork and see if they are soft. Then adjust to salt and pepper.
When artichokes and potatoes have softened, pass them with a immersion blender, directly in the pot. If the cream is too liquid, let it cook for a few minutes without a lid.
Serve warm, with gods toasted croutons, a drizzle of extra virgin olive oil and grated Parmesan cheese. If you wish, you can also add some pepper or a quenelle of fresh cheese.
The greedy touch? A few slices of artichoke kept aside e fried: crispy and irresistible!
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