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The recipe for the panzerotti with mozzarella and chilli

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Published on Aug 08, 2016

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The turnovers are always delicious and this recipe to make them with the dough is made in house, but with the oil. Obvious that we can also buy the dough already prepared and everything will be more simple, but if we are point-blank range in the kitchen and if we have a bit more time available here galbani.it suggests to us the right recipe. Galbani.it recommends that you use the mozzarella Santa Lucia without lactose, because now so much complain of lactose intolerance. Here's how to make these turnovers on mozzarella and red pepper, a taste of the original suitable of course. Spinach, mozzarella, anchovies, garlic, capers and chilli and the panzerotti hot will appeal to all.

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The recipe for the panzerotti with mozzarella and chilli

Ingredients: for the dough oil: 600 g 0 flour, salt, 100 g of olive oil, water – For the filling: 1 kg spinach or 500 g frozen spinach, 2 mozzarella cheese, 20 g of anchovies in oil, 20 g of salted capers, 1 clove of garlic, olive oil, 5 g of pepper

Preparation: wash the spinach already cleaned, down well, and we pan. If frozen, put directly in the pan. Add a tablespoon of olive oil and the crushed garlic, the chilli and let's go, take off the garlic and put the spinach, cook 5 minutes. Cut the mozzarella into slices thick 1 cm and then into cubes, and put them in a bowl with the spinach. Join the capers, the anchovies in small pieces and pepper. We move on to the preparation of the dough to the oil: in a bowl, we combine all of the ingredients. Spread the dough with the rolling pin, helping with the flour. With a pastry rings or a glass draw circles. Farciamo floppy disks occupying only a half of the circle, we close the well, sealing with the tines of the fork. Blasting down the egg and spennelliamo the surface of the panzerotti. We bake the turnovers at 180° C for 15-20 minutes up to make them golden on the surface. They should be served piping hot.

Source: Galbani.it

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