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
How To make Panzerotti Master Recipe's Videos
Calzone Napoletano - Pizzeria Umberto Napoli #italy #master #food
Panzerotti di Insetti Ricetta di MasterBug ◀◀◀????????????
➡️ Acquista gli Insetti Commestibili
In questa Ricetta prepareremo un Antipasto Facile con Farina di Grilli e Camole della Farina: i Panzerotti. Ideali come spuntino o per un aperitivo a base di Insetti. ????????????
Scopri il Libro di Ricette su Amazon:
➡️ MasterBug Ricette con gli Insetti: ◀◀◀
Nel mio canale troverete diverse ricette, facili e in stile mediterraneo, realizzate con l'utilizzo di insetti. MasterBug è stato ospite di numerose trasmissioni sia su RAI, Mediaset che La7 come ad esempio Porta a Porta, Mattino5, Tagadà e Presa Diretta.
Mangiare insetti fa parte della tradizione in oltre 50 diversi paesi nel mondo con milioni di consumatori quotidiani, grazie anche al loro elevato contenuto di proteine e vitamine. Tuttavia per l’Europa e in particolare l’Italia questa forma di alimentazione è un vero Tabù, principalmente culturale.
In Italia infatti il consumo di piatti a base di insetti nei ristoranti è vietato per legge in quanto considerati infestanti se associati agli alimenti. Le cose cambiano in Europa dove tale alimentazione rientra nella Novel Food che prevede una liberalizzazione del commercio previa autorizzazione da parte dell'Autorità europea per la sicurezza alimentare per singolo insetto.
???? Insetti Valori Nutrizionali:
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
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=======================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Calzone Recipe for Beginners! - Ham and Mushrooms (Professionally made Calzones Recipe)
Calzone recipe for beginners by Pizza Chef (Pizzaiolo). In this recipe video, we'll show you how to make a stuffed and baked calzone, filled with good mozzarella, champignons mushrooms and ham, for a single dish that is also excellent to eat the next day. This is why it is an excellent solution even for singles because by preparing extra calzones, in the following days we can find them in the fridge ready to be heated for a few minutes: an easy and tasty dinner, made by you with top quality ingredients. You can replace the filling at your convenience, just keep in mind that it is preferable not to use a filling too rich in liquids since the calzone is folded on itself, in fact, it will not have the possibility to let them evaporate.
Calzone dough ingredients:(for 3 people)
00 flour 500 g
Room temperature water 300 ml
Extra virgin olive oil 35 g
Salt up to 10 g
Fresh brewer's yeast (or 1.5-2 g if dry) 5 g
Calzone fillings (for one people)
Mozzarella 100-120gr
Baked Ham 130-150gr
Champignons Mushrooms 60-80gr
Pizza Sauce 60-80gr
Semolina Flour (for the dough stretching)
Calzone Dough 250gr
Cheesy Italian Potato Croquettes (Panzerotti): Fried finger food perfection
Crispy and oozing with cheese, these potato croquettes are an Italian finger food classic found in the street food stalls all over the peninsula for a quick snack or hearty appetizer. This recipe is easy to make and has a lot of what you want in a fried potato ball. The ham and melted mozzarella make it a salty and creamy treat.
Get a POTATO RICER here: (affiliate link)
Serves 8 as an appetizer
Prep time: 1 hour 15 minutes
Cook time: 15 minutes
Ingredients:
1 liter of frying oil
2 pounds of Yukon gold potato
250 grams of fresh mozzarella
200 grams of breadcrumbs
100 grams of prosciutto cotto
100 grams of grated parmeggiano reggiano
3 eggs
½ cup of flour
¼ cup of chopped parsley
1 teaspoon of grated nutmeg
Salt and pepper to taste
Preparation:
Put a pot of water on to boil and prepare the potato. Cut the potato into medium cized chunks and add them to the pot. Cook until completely cooked, around 30 minutes or so depending on the potato.
While the potato is still hot, put through a ricer and add the riced potato to a large bowl. Let the potato cool to room temperature. Add about half of the flour, salt and pepper, grated cheese, parsley and one egg and mix throughly.
Put the mixture in the fridge to let it firm up.
While the mixture is chilling, slice the mozzarella and prepare the frying station. Put the rest of the flour into a shallow bowl, beat the two eggs in another, and add the breadcrumbs to a final shallow bowl.
After about 30 minutes, take the potato mixture out of the fridge and put the oil in a high sided pot making sure to not overfill it. Put pot over high heat and heat the oil to 350°F.
Make the croquette by flattening some of the mixture into the palm. Place a slice of mozzarella and some prosciutto on it and then close it up. Make sure that the mozzarella and ham are completely enclosed.
Coat the potato in flour, then the egg and finally the breadcrumbs. Set aside and finish the rest of the croquettes.
Add the croquettes to the hot oil and fry for about 3 minutes and then roll it over to cook it evenly all over. This should take roughly 6 minutes total. When they are golden brown, remove and place them on a wire rack to cool. Serve warm or room temperature.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
HOW TO MAKE THE PANUOZZO NAPOLETANO
COME PREPARARE IL FAMOSO PANUOZZO NAPOLETANO CON SALSICCIA & FRIARIELLI
detto anche puccia medaglione e poi dipende dalla citta'
veloce e facile da preparare. Questo Panuozzo e' una prelibatezza unica molto comune in Caserta in provincia di Napoli, dove viene fatta la migliore pizza napoletana nel mondo.
spero vi piaccia questo video. Condividete in tanti e sopratutto ISCRIVETEVI e lasciate un like :)
ogni settimana un nuovo video di TUTTI I SEGRETI SULLA PIZZA NAPOLETANA
ENGLISH
HOW TO PREPARE THE FAMOUS NAPOLETAN PANUOZZO WITH SALSICCIA & FRIARIELLI
Also called puccia medallion and then depends on the city '
Fast and easy to prepare. This Panuozzo is a very common delicacy in Caserta, in the province of Naples, where the best Neapolitan pizza is made in the world.
Hope you like this video. Share in many, and above all, JOIN and leave a like :)
Every week a new video of ALL SECRETS ON PIZZA NAPOLETANA
SPANISH
PREPARACIÓN DE LA FAMOSA Panuozzo Nápoles con la salchicha y el bróculi
también llamado puccia medallón y luego depende de la ciudad '
rápido y fácil de preparar. Este Panuozzo y 'un manjar único muy común en Caserta, cerca de Nápoles, donde se hace la mejor pizza del mundo.
Espero que les guste este video. Compartir en muchos, especialmente firmar y dejar un igual :)
cada semana un nuevo vídeo de todos los secretos sobre el napolitano
----------------------------- here links of my social media:----------------------------------
INSTAGRAM:
FACEBOOK:
MY pizzeria
please comment below if you have any questions
Music: