Tag: panzerotti

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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Apulian Panzerotti for Easter Monday – Italian Cuisine – Italian Cuisine

Panzerotto anyone? A super gluttonous Apulian classic to be prepared together with the whole family.

The origin dates back to the sixteenth century with the arrival of tomato in Italy, it seems in Bari. What is certain is that according to tradition the housewives used to prepare the panzerotti with the leftover bread dough placing tomatoes and cheese inside, offering them for a simple and poor, but certainly delicious dinner.

Today the panzerotto it has become a must of Apulian cuisine and is prepared in countless variations. Each has its own recipe or particular trick, for example the addition of oil, milk, crushed potato, but the real secrets are the quality of the ingredients and an excellent leavening.

This recipe belongs to Francesca, an Apulian doc who for many years now has been frying in Milan for family and friends, her record was preparing 200 fried panzerotti in one evening!
The recipe belongs to his mother-in-law who had the habit of preparing them and bringing them to the picnic Easter Monday together with calzone of onions and to baked pasta (to be light!).

Dose for about 20 panzerotti

Ingredients

dough
500 g flour
150 g water
100 g milk
25 g brewer's yeast
20 g softened butter
1 teaspoon salt

Stuffed
50 g olive oil
200 g cherry or peeled tomatoes
1 mozzarella or 1 spoonful of strong ricotta
grated pecorino romano
Salt and Pepper To Taste.
sunflower oil for frying

Method

Knead the ingredients and form a ball, cut it and let it rest for one hour at room temperature. In the meantime, fill a bowl with crushed and well-drained cherry or peeled tomatoes, put them in a pan with oil, salt and pepper (adding the salted ricotta) so that everything is flavored and takes a soft consistency. Let cool a little. Divide the dough into many balls and spread thin discs of the desired size, but sufficient for them to be filled and closed again. Let it rest for a few more minutes, then lay the filling and pecorino on it, finally close to form a crescent. It is important to pay close attention to closing to avoid opening during cooking.
If mozzarella is used instead of ricotta, drain it very well and cut it into cubes by adding it to the tomato and grated pecorino directly on the disc of pasta. Finish with a fresh basil leaf if you like.

Heat plenty of oil well in a large pan and fry a few panzerotti at a time: as soon as they take color on one side, it is good to turn them to cook the other. When they are golden brown drain and wait a few minutes before eating them.

There are countless variations for the filling, we offer for example turnip tops sautéed in a pan with oil and fiordilatte or a tastier filling with medium-aged caciocavallo and capocollo.

Text by Romina Ciferni

Panzerotti recipe with sea bass and spices – Italian Cuisine

Ingredients

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
garlic
parsley
extra virgin olive oil
salt
pepper

Duration: 2 h 30 min

Level: Middle

Dose: 8 people

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.