Receta Panzerotti Master Recipe
| Raciónes: 6 |
Ingredientes
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Direcciones
- Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch panzerotti.
- Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian- style, Semolina, Herb, or possibly Pepper-Lard Dough Six Fillings followed by General Instructions
- Filling #1:1/3 c. tomato sauce 1/2 c. mozzarella or possibly scamorza, coarsely shredded 1 garlic clove, peeled and chopped 2 fresh basil leaves, finely chopped, or possibly 1/4 tsp dry thyme, oregano, or possibly marjoram Freshly grnd black pepper to taste
- Filling #2:1/3 c. tomato sauce 1/2 c. mozzarella, coarsely shredded 1 -2 ounce can anchovies, liquid removed and finely minced 1 tsp finely chopped fresh parsley leaves Freshly grnd black pepper to taste
- Filling #3:1/2 c. cooked spinach, squeezed dry and finely minced 1/2 c. ricotta 2 Tbsp freshly grated Parmesan cheese 1/2 c. finely chopped prosciutto Freshly grnd black pepper to taste
- Filling #4:1/2 c. cooked spinach, squeezed dry and finely minced 1 F2 ounce can anchovies, liquid removed and finely minced 2 Tbsp liquid removed capers 2 Tbsp ricotta Freshly grnd black pepper to taste
- Filling #5:1/2 c. shredded Fontina cheese 1/2 c. finely minced onion, sauteed in 2 teaspoon extra virgin olive oil till wilted 1 tsp dry herbes de Provence or possibly 1 Tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely minced Freshly grnd black pepper to taste
- Filling #6:1/2 c. ricotta 1/4 c. finely minced salami 1/2 c. smoked mozzarella, coarsely shredded
- General Instructions for Panzerotti
- Preheat the oven to 450F for 30 min.
- Roll the dough of your choice out to an even 1/8 inch thickness with a rolling pin. If necessary, use dustings of flour to prevent the dough from sticking.
- Cut out as many panzerotti as possible using a 3 inch glass as a cutter.
- Combine all of the ingredients together in a bowl for any of the 6 filling suggestions.
- Put a scant tsp. of filling on one half of each of the circles of dough. (There will be leftover filling if using Roman Pepper Pastry Dough; use it in an omelet.)
- Fold the dough over into little crescent shapes, pressing down to seal the edges with your fingers. Place each one on an oiled baking sheet.
- Bake for 15 to 20 min, or possibly till lightly colored. Or possibly deep-fry in 2 inches of vegetable oil till golden brown. Panzerotti are best served piping warm.
- Freezing Panzerotti Freeze the raw panzerotti in one layer on a baking sheet.
- Once they are frzn solid, they can be transferred to plastic bags. The can be frzn up to 4 months.
- Reheating Panzerotti To reheat Panzerotti,simply put them on a baking sheet and hot them up in a 350F oven for 10 to 15 min. To bake frzn panzerotti, preheat the oven to 450F. Lay the panzerotti on a baking sheet and cover them tightly with aluminum foil. Bake for 15 min. Then remove the foil and continue baking till turnovers are golden.