Panzerotti with mozzarella, olives and escarole. Garland of bread with cotechino

THE panzerotti with mozzarella, olives and endive I’m a starter with a delicate and delicious filling at the same time. Easy and delicious we prepared them with mozzarella lactose-free and a pasta that It does not contain brewer’s yeast. Serve them hot and prepare plenty of them: soft and streamlined for all tastes.

Ingrediants

    FOR PASTA

  • 300 g of flour 0
  • 170 g of water
  • 15 ml of extra virgin olive oil
  • 8 g of baking powder for savory pies
  • 1 teaspoon of salt
  • FOR THE STUFFING

  • 200 g of already cleaned escarole
  • 250 g of lactose-free mozzarella
  • 40 g of pitted black olives
  • 2 desalted anchovies
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper
  • FURTHERMORE:

  • peanut oil for frying

How to prepare: Panzerotti with mozzarella, olives and endive

THE panzerotti with mozzarella, olives and endive they are irresistible appetizers, with a tasty filling. Excellent like starter, or aperitif super greedy, we prepared them with lactose-free mozzarella and a paste that does not contain brewer’s yeast. They are therefore also suitable for those with food intolerances.

This recipe is a clear tribute to traditional gastronomy of our south. In fact, in Campania and Apulian cuisine, escarole, olives and anchovies are found in the filling of two Christmas specialties: the Escarole Pizza and the Christmas Eve Calzone.

THE fried panzerotti with escarole, they are easy to do with some care. The dough should not be rolled out too thin to prevent it from getting holes during cooking. There mozzarella cheese it is good that it is made to drain And dried: in this way it will not lose liquid which could moisten the dough too much. Finally the oil temperature it must be warm, around 170 °.

The classic Panzerotti stuffed with are also fried mozzarella cheese And tomato and the Neapolitan Panzerotti with ricotta cheese And salami. Lighter but no less greedy, finally, the baked Panzerotti.

OTHER TASTY RECIPES: Escarole and fontina puff pastry, Escarole focaccia, Savory Christmas Eve cake

Easy Execution Preparation Time 30 min Cooking Time 30 min Servings 4 – 6

How to prepare: Panzerotti with mozzarella, olives and endive

Preparation of Panzerotti with mozzarella, olives and endive - Phase 1

Preparation of Panzerotti with mozzarella, olives and endive - Phase 1

To make the recipe for panzerotti with mozzarella, olives and startled escarole by preparing the filling. Season the oil with the crushed garlic, when it becomes golden remove it, add the anchovies and let them melt. Add the escarole cut into strips, the olives into rounds and season with salt and pepper. Cook until everything has dried. Keep aside and let cool.

Preparation of Panzerotti with mozzarella, olives and endive - Phase 2

Preparation of Panzerotti with mozzarella, olives and endive - Phase 2

In the meantime, dedicate yourself to the panzerotti pasta: in the bowl of the planetary mixer, work the flour with the water, the oil and the yeast using the whisk K. When the dough is amalgamated, mount the hook and knead by adding the salt until obtaining a smooth and elastic mass. Alternatively, you can obviously mix the ingredients by hand.

Preparation of Panzerotti with mozzarella, olives and endive - Phase 3

Preparation of Panzerotti with mozzarella, olives and endive - Phase 3

Roll it out on a pastry board with a rolling pin and bring it to a thickness of 4 mm. With a 10 cm diameter circular pastry cutter, make 12 discs which you will fill, in the center, with a spoonful of escarole and olives and a few cubes of mozzarella. Close in a crescent shape and press with your fingertips to seal the edges of the dough well.

Preparation of Panzerotti with mozzarella, olives and endive - Phase 4

Preparation of Panzerotti with mozzarella, olives and endive - Phase 4

Fry the panzerotti, a few at a time, in deep oil at 170 ° until golden brown.

Preparation of Panzerotti with mozzarella, olives and endive - Phase 5

Drain them with a slotted spoon and let them dry on absorbent paper. Then serve the panzerotti with mozzarella, olives and endive very hot.

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