Tag: panzerotti

Apulian Panzerotti – Recipe 's Apulian Panzerotti – Italian Cuisine

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.

Leek Panzerotti Recipe – Italian Cuisine – Italian Cuisine

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

Duration: 1 h 15 min

Level: Easy

Doses: 6 people

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.

Baked Panzerotti recipe with fava bean cream, pecorino cheese and salami – Italian Cuisine

Ingredients

500 g flour 0
200 g shelled beans
150 g pecorino cheese
70 g salami
70 g extra virgin olive oil
10 g fresh brewer's yeast
salt

Duration: 1 h 15 min

Level: Middle

Dose: 16 pieces

FOR PASTA
Knead the flour with 300 g of water and the crumbled yeast, until you obtain a smooth and homogeneous mixture. Then add 20 g of oil and 10 g of salt, then collect it in a ball, put it in a bowl, cover it with a damp cloth and let it rise in the oven off with a bowl of hot water next to it, until its volume has doubled.

FOR THE STUFFING
Blanch the beans in salted water for a couple of minutes, drain them in cold water, remove the skin and blend them.
Grate roughly the pecorino; cut the salami into cubes and mix them with the blended broad beans.

FOR PANZEROTTI
flour the work surface and roll out the dough, making a sheet of 4-5 mm thick. Cut out 15-16 discs (ø 9 cm). Spread a spoonful of filling in the center of each; wet the edges of the disc and close it half-moon, giving the shape of the panzerotto.
distributed the panzerotti on a baking tray lined with parchment paper, brush them with a brine obtained by mixing 50 g of water and 50 g of oil. Let them rise again for 15 minutes, always in the oven turned off with the bowl of hot water.
Bake the panzerotti in the fan oven at 220 ° C for about 15 minutes.

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