How To make Panzerotti Master Recipe
40 To 45 3-inch panzerotti.
Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch panzerotti. Any of the other yeast doughs will yield approximately Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian- style, Semolina, Herb, or Pepper-Lard Dough Six Fillings followed by General Instructions Filling #1 1/3 cup tomato sauce 1/2 cup mozzarella or scamorza, coarsely shredded 1 garlic clove, peeled and minced 2 fresh basil leaves, finely minced, or 1/4 tsp dried thyme, oregano, or marjoram Freshly ground black pepper to taste Filling #2 1/3 cup tomato sauce 1/2 cup mozzarella, coarsely shredded 1 -2 oz can anchovies, drained and finely chopped 1 tsp finely minced fresh parsley leaves Freshly ground black pepper to taste Filling #3 1/2 cup cooked spinach, squeezed dry and finely chopped 1/2 cup ricotta 2 Tbsp freshly grated Parmesan cheese 1/2 cup finely minced prosciutto Freshly ground black pepper to taste Filling #4 1/2 cup cooked spinach, squeezed dry and finely chopped 1 -2 oz can anchovies, drained and finely chopped 2 Tbsp drained capers 2 Tbsp ricotta Freshly ground black pepper to taste Filling #5 1/2 cup shredded Fontina cheese 1/2 cup finely chopped onion, sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de Provence or 1 Tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely
chopped Freshly ground black pepper to taste Filling #6 1/2 cup ricotta 1/4 cup finely chopped salami 1/2 cup smoked mozzarella, coarsely shredded General Instructions for Panzerotti 1. Preheat the oven to 450 degrees for 30 minutes.
2. 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. 3. Cut out as many panzerotti as possible using a 3 inch glass as a cutter.
4. Combine all of the ingredients together in a bowl for any of the 6
filling suggestions. 5. Put a scant teaspoon 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.) 6. 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. 7. Bake for 15 to 20 minutes, or until lightly colored. Or deep-fry in 2
inches of vegetable oil until golden. Panzerotti are best served piping hot. Freezing Panzerotti Freeze the raw panzerotti in one layer on a baking sheet. Once they are frozen solid, they can be transferred to plastic bags. The can be frozen up to 4 months. Reheating Panzerotti To reheat Panzerotti,simply put them on a baking sheet and warm them up in a 350 degree oven for 10 to 15 minutes. To bake frozen panzerotti, preheat the oven to 450 degrees. Lay the panzerotti on a baking sheet and cover them tightly with aluminum foil. Bake for 15 minutes. Then remove the foil and continue baking until turnovers are golden brown. Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
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Cheez Whiz Bacon PanZerotti | Recipe | BBQ Pit Boys
With origins in Southern Italy, the Panzerotti was a pizza tart, deep-fried or pan-fried. But, throw on some Cheez Whiz and Bacon, and meet the Cheez Whiz Bacon PanZerotti. Watch this culinary masterpiece evolve as BBQ Pit Boys Pitmaster Handzee put a twist on a modern day Canadian favorite. And it's real easy to do as shown here by the BBQ Pit Boys. BTW head on over to your nearest Sobeys to find our SPG and Rubs. We appreciate your support.
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CRESCENTINE - GNOCCO FRITTO FATTO IN CASA DA BENEDETTA - Ricetta Facile Senza Strutto
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Le Crescentine Fatte in Casa sono una Ricetta Facile e sfiziosa, perfette come antipasto o aperitivo. Ideali come stuzzichino per fare una merenda salata o per arricchire un buffet.
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CRESCENTINE / GNOCCO FRITTO
FATTO IN CASA DA BENEDETTA
Ricetta Facile Senza Strutto
Crescentine Fatte in Casa Ricetta Facile di Benedetta.
Le crescentine fritte che in alcune zone d'Italia vengono anche chiamate gnocco fritto, sono dei quadrotti di pasta lievitata e fritta, ideali per accompagnare salumi e formaggi. Realizzarli è molto semplice: basterà della farina, del lievito di birra e della panna fresca, e otterremo degli snack gustosi. Rispetto alla ricetta classica io non metto lo strutto, quindi queste crescentine risultano particolarmente leggere e fragranti. Sono ideali come stuzzichino o per fare una merenda salata. Sono anche perfette per arricchire un buffet o un rinfresco...una tira l'altra! Questa è una tra le ricette preferite dai miei amici e quando organizzo una festa mi chiedono sempre di prepararle, non faccio in tempo a portarle in tavola e già sono finite!
Scrivetemi nei commenti se li preparerete e in quale occasione, sono sicura vi piaceranno tantissimo!
RICETTA STAMPABILE ►
▼ INGREDIENTI ▼
500 g di farina metà 00 e metà manitoba
1 bustina di Lievito di birra mastro fornaio PANEANGELI ( 7 g )
2 cucchiaini di zucchero
80 g di latte
100 g di panna fresca
125 ml di acqua tiepida
15 g di sale
olio di semi per friggere
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TEGLIA 35 x 35 economica
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STAMPO PER PLUMCAKE
TEGLIA PER MUFFIN
STAMPO CHIFFON CAKE
STAMPO FURBO
STAMPO ALLUMINIO 26
STAMPO ALLUMINIO 28
STAMPO A CERNIERA 24
STAMPO A CIAMBELLA
SBATTITORE ELETTRICO economico
SBATTITORE ELETTRICO prezzo medio
SBATTITORE ELETTRICO professionale
SAC A POCHE MONOUSO economiche
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SAC A POCHE MONOUSO + PUNTE kit
SPATOLA IN SILICONE Amazon basic
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OBIETTIVO 35mm
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✉️ Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Marco: marco@fattoincasadabenedetta.it
✉️ Collaborazioni: business@fattoincasadabenedetta.it
✉️ Lavora con Noi: job@fattoincasadabenedetta.it
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#crescenitne #gnoccofritto #ricetta
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Panzerotto Pugliese Workshop - How to make panzerotto
How to make panzerotti?
Il Panzerotto Taste of Puglia with the Australian Native Herbs (V) (Veg options)
Chefs Margherita (mother) and Ettore (son) introduce you to their secret recipe for the best Panzerotti on earth. Discover why Il Panzerotto Taste of Puglia comes from the passion and love Margherita and Ettore have for their motherland called Puglia and for his products.
#Panzerotto #SaboresLatinosWorkshop #Recipe
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Calzone Napoletano - Pizzeria Umberto Napoli #italy #master #food
How to Make DEEP FRIED PIZZA | Italian Nonna Makes Pizza Fritta
Deep fried pizza. Crispy, delicious pizza dough like you’ve never experienced before. These little morsels of doughy goodness are best eaten hot and can be devoured plain or with your favourite salumi and cheese. This is my Nonna’s traditional recipe and she has been making them for decades – she’s pretty famous for them too.
#deepfriedpizza #friedpizza #pizzafritta
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Italian Pasta Masterclass with Giuseppe Crupi
We are so excited to introduce you to Giuseppe and we hope you enjoy watching his videos as much as we enjoyed filming with him. He makes cooking Italian food fun, and yes, we do feel more Italian now. ;)
You can find the full written recipe and instructions at ilovecooking.ie here
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If you happen to be in Dublin, we definitely recommend a meal (or 5!) at Pinocchio in Ranelagh or Temple Bar. You can also sign up for one of many different themed Italian cooking classes with Giuseppe.
Giuseppe Crupi is the Director of Pinocchio Cookery School.
After a 5-year research period in Trinity College Dublin as an Engineer, he managed a language School and translation Company.
He loves cooking and languages and he speaks Italian, English, Spanish, but also some French, Portuguese, Irish and Greek.
Pinocchio Cookery School has been featured on the Irish and Italian press and on the most popular radio and TV shows.
Giuseppe is a regular guest on Ireland AM where he shows how to prepare traditional Italian dishes that are served during the cookery classes and in Pinocchio Restaurant.
Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.
The Flavour of Italy Group includes one Cookery School, one Pinocchio restaurant in Ranelagh and one Pinocchio restaurant in Temple Bar.
The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.
Our aim is to promote the passion and knowledge of the traditions of the national and regional Italian cuisine through its courses and different initiatives.
“Here at the Italian School of Cooking we truly believe that cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.