Tag: panzerotti

Panzerotti with vegetables and ricotta (or farmer’s) – Italian cuisine reinvented by Gordon Ramsay

Panzerotti with vegetables and ricotta (or farmer's)

Rustic atmosphere a gogo! A great street food classic takes a trip to the garden for a colorful vegetable filling, ricotta on the side…

Recipe against asthenia! Well, the farmer’s panzerotti in the strict sense get this great credit thanks to the presence of brewer’s yeast which, in addition to guaranteeing a doubling of the volume of the initial mixture, brings with it contents of high biological value. Proteins, B vitamins with functions revitalizing And an inexhaustible source of mineral salts rich in trace elements such as phosphorus, magnesium, potassium, iron, calcium, sulfur and selenium.

Fried panzerotti recipe with crescenza and rocket – Italian cuisine reinvented by Gordon Ramsay

Fried panzerotti recipe with crescenza and rocket

A treat for an aperitif or a appetizers particularly greedy: i fried panzerotti with crescenza and rocket they are always irresistible. The type of filling makes them suitable to be prepared with beautiful season: they give their best if they are served hotbut they are also good put in the picnic basket and enjoyed later.

To prepare them we used bread dough which we divided into disks to fill and close like a large tortellini. During frying, the panzerotti should swell and brown, a sign that they are ready.

Also discover these recipes: Baked panzerotti with broad bean cream, pecorino and salami, Panzerotti with sea bass and spices, Valtellina-style panzerotti, Panzerotti with peppers, aubergines and olives, Panzerotti stuffed with vegetables.

Apulian Panzerotti – Recipe 's Apulian Panzerotti – Italian Cuisine

»Apulian Panzerotti - Recipe Misya's Apulian Panzerotti

First of all, put the flour and yeast in a bowl, pour the water over it, mixing, then add the salt and oil, continuing to knead until the dough is strung well (that is: the dough must completely detach from the walls and start to climb along the mixer hook).

Move to the lightly greased work surface, flatten the dough a little with your hands and make some creases.
Cover with an inverted bowl (so it doesn't dry out too much) and let it rest for 15-20 minutes, then repeat the fold operation and let rise for 2-3 hours in a lightly greased bowl.
Finally divide the dough into 6 balls of about 130 gr each and let it rise again for 1 hour.

Meanwhile, season the sauce with salt and oil, then cut the mozzarella into cubes and let it drain.
When the dough is ready, take one ball at a time and roll it out into a fairly thin circular sheet: season half of the circle with passata, parmesan and mozzarella.

Close the non-seasoned part on the filling, creating a crescent, and seal the edges well with the prongs of a fork.
Continue like this to create the other 5 panzerotti.

Heat the seed oil in a large pan and fry the calzoncini, turning them to brown in uniform majolica and finally draining them on kitchen paper.

The Apulian panzerotti are ready, let them rest for 5-10 minutes and then serve them.

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