Italian Panzerotti Food

ITALIAN PANZEROTTI

Steps:

• Mix the yeast and 1 cup of water (warm water to touch) and let this sit for around 4 to 5 minutes.
• Add the salt, sugar, oil, and flour and mix until dough forms a ball.
• Let rest covered for around 2 hours.
• Roll into 12 balls add to a cookie sheet cover and let rest for 1 more hour.
• Roll out dough into rounds on a floured board
• Place 1 tablespoons sauce on the dough in the middle.
• Place around 1 tablespoon of sliced chunk style whole milk mozzarella or provolone 1 tablespoon of marinara sauce and around 1 tablespoon of any meats or other ingredients (do not overstuff or the dough will rip).
• Fold over the rounds like a half-moon.
• Crimp all edges with a fork or ravioli crimping tool.
• Heat oil to 350 degrees.
• Fry on both sides for around 2 minutes each side or until golden brown flipping with two spatulas
• Drain on paper towels.
• Serve with more sauce or great the way they are plain, these are truly delicious with nothing on them.
• Sprinkle with grated cheese then add any of the herbs, spices of choice.
• Best eaten after cooling for a few minutes the filling is very hot.

ITALIAN PANZEROTTI

Steps:

• To make pancakes: Place the milk and the eggs in a blender and mix briefly. Add the flour, nutmeg and melted butter and mix BRIEFLY once more. Do not over mix or else the mixture will have too many bubbles. Should this happen let it rest for half an hour before using. Season with salt and pepper.
• Using a frying pan, or crepe pan of about 20-22 cm in diameter brush with butter and start making the pancakes. I use about a quarter cup mixture for each pancake. Grease the pan between each pancake.
• For the filling: Mix the ricotta, parmesan, egg, chopped spinach, salt, pepper and a pinch of nutmeg.
• Tomato 'Spring' Sauce: Peel and remove the seeds from the tomato, place in a blender with 5 basil leaves,1 tbsp olive oil salt and pepper.
• Fill the pancakes with the ricotta mixture and roll up like canelloni.Cut each rolled up pancake into 4 slices, each slice will be left with a loose pancake end. Stuff this end into the bottom to stop the ricotta from leaking out, they should look like little cups. Place in a buttered lasagna dish, open side up.
• Pour sauce, besciamelle on and around the panzerotti, dust with more parmesan cheese and bake at 200°C for 20 minutes.