improvised panzarotti

improvised panzarotti
 
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This recipe was uploaded
by madamada

 
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Ingredients

Ingredients
Method
 
  • homemade fillo pastry
  • 2 sotto sale anchovies
  • 2 little eggs
  • grated stale bread
  • sotto sale capers
  • parsley
  • grated parmigiano
make your fillo pastry with some 00 flour, olive oil and a little lucke warm water, a pinch of salt

let it rest for half an hour under a hot pan

meanwhile prepare the filling of your panzarotti
wash the salted anchovies and cut them into pieces
rince the salted capers and do the same
finely chop your parsley
mix them all with 2 eggs (if you know the farmer and go to fetch them every week, and you trust him, that would be the best)
add grated bread and grated parmigiano until the batter is not too wet or a little firm

stretch your fillo through the pasta machine (mark 2 and then up to 7) making long stripes of very thin pastry

put a tea spoon of filling on it, ply the fillo upon and seal it pressing all around the filling, cut with a jagged pastry wheel (?) fry then in deep oil until just golden, let them rest on kitchen paper

taste one before serving otherwise you'll not be able to know what you have made sorry no image available, maybe next time

improvised panzarotti

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alt

This recipe was uploaded by madamada

 
 
after a simple pasta al pomodoro e basilico if you do not have ideas or food ready and it's Sunday or a festivity and all shops are closed try this ....in half an hour plus the time to fry ....and you have a great dish to satisfy everybody

Method


make your fillo pastry with some 00 flour, olive oil and a little lucke warm water, a pinch of salt

let it rest for half an hour under a hot pan

meanwhile prepare the filling of your panzarotti
wash the salted anchovies and cut them into pieces
rince the salted capers and do the same
finely chop your parsley
mix them all with 2 eggs (if you know the farmer and go to fetch them every week, and you trust him, that would be the best)
add grated bread and grated parmigiano until the batter is not too wet or a little firm

stretch your fillo through the pasta machine (mark 2 and then up to 7) making long stripes of very thin pastry

put a tea spoon of filling on it, ply the fillo upon and seal it pressing all around the filling, cut with a jagged pastry wheel (?) fry then in deep oil until just golden, let them rest on kitchen paper

taste one before serving otherwise you'll not be able to know what you have made sorry no image available, maybe next time
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