Tag: panzerotti

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

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

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.