THE Panzerotti with raw ham and scamorza cheese they are tasty, easy to make and ready in little more than thirty minutes: a perfect aperitif to share with friends. Unlike classic panzerotti, the racy heart of smoked cheese of these appetizers is wrapped in a crunchy shell of White bread: a real treat!
Ingrediants
- 6 slices of bread for sandwiches
- 100 g of sliced raw ham
- 100 g of thinly sliced white scamorza cheese
- chia seeds to taste
- 1 egg
- bread crumbs
- peanut oil for frying
- salt
- pepper
THE Panzerotti with raw ham and scamorza cheese they are a delicious appetizer with a soft and stringy filling. An easy recipe to make, these home made panzerotti are prepared in little more than thirty minutes.
The use of the White bread as a shell to contain the filling of smoked cheese And raw ham it is original and speeds up the recipe. There are many quick aperitifs that can be prepared starting from White bread, starting with Mozzarella in carrozza, which we also offer with the addition of mint or skewer-shaped aubergines. Other tasty ideas which see the bread as the protagonist are Bombe croque monsieur and baked bread cannelloni.
For those who love the traditional version of the panzerotti, you can try to make them by following the our recipes and prepare them fried or baked.
OTHER TASTY RECIPES: Neapolitan panzerotti, Scacce from Ragusa, Cannoncini of pancarrè with pancetta
Watch the video to prepare the Panzerotti with raw ham and scamorza cheese, a tasty recipe with a soft and stringy filling.
WATCH THE VIDEO OF PANZEROTTI WITH RAW HAM AND SCAMORZA
How to prepare: Panzerotti with raw ham and scamorza cheese
Easy execution Preparation time 20 min Cooking time 15 min Servings 4
How to prepare: Panzerotti with raw ham and scamorza cheese
To prepare the panzerotti with raw ham and scamorza cheese, start by spreading the slices of bread for sandwiches with a rolling pin: in this way they will be more elastic and easier to work with. Arrange two small quantities of raw ham, suitably spaced, in the lower half of each slice.
Add the smoked cheese and a pinch of chia seeds. Cover with the remaining half of bread and press lightly around the filling to eliminate the air.
Using a square pastry cutter, make square panzerotti, two for each slice. Seal the edges well. Pass them first in the beaten egg with salt and pepper and then in the breadcrumbs: in this phase press your fingers along the edges in order to seal them well, so that the filling cannot come out.
Fry them in plenty of hot peanut oil. Turn them to give a homogeneous browning. Finally, drain them with a slotted spoon and let them dry on kitchen paper. Serve your panzerotti with raw ham and scamorza hot.
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