Broccoli and Anchovy Panzerotti
Category: Fried Pastries
Servings: 10 panzerotti
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 285g |
| Active dry yeast | 5g |
| Sugar | 5g |
| All-purpose flour (00) | 250g |
| Extra virgin olive oil | 5g |
| Manitoba flour | 250g |
| Coarse salt | 10g |
| Mozzarella cheese | 125g |
| Broccoli | 350g |
| Anchovies in oil | 20g |
| Fresh chili pepper | 1 |
| Garlic | Half a clove |
| Vegetable oil (for frying) | as needed |
Instructions:
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Prepare the Dough:
- In a small bowl, dissolve the active dry yeast in a small amount of warm water taken from the total water quantity. Stir in the sugar, and then add the olive oil.
- In a large mixing bowl, combine the all-purpose flour (00) and Manitoba flour, both sifted. Pour the dissolved yeast mixture into the flour mixture and add the remaining water with dissolved coarse salt. Mix the ingredients together until the liquids are absorbed and the dough starts to form.
- Begin kneading the dough energetically in the bowl. When it starts to come together, transfer it to a lightly oiled work surface and continue kneading for about 5-10 minutes until smooth and elastic.
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Rest the Dough:
- Once kneaded, divide the dough into 10 equal portions (approximately 80g each). Shape each portion into a ball and place them on a baking sheet lined with parchment paper, ensuring they are spaced apart.
- Let the dough balls rest and rise until they double in size, which should take about 45 minutes to an hour.
-
Prepare the Filling:
- While the dough rises, prepare the filling. Heat a little vegetable oil in a pan over low heat and gently sauté half a clove of garlic, being careful not to burn it. Once golden, remove the garlic and add the fresh chili pepper (finely chopped) and anchovies drained from their oil.
- Break the anchovies apart as they cook and then add the broccoli florets, which should be blanched beforehand. Cook the mixture for about 10 minutes, allowing the flavors to meld together.
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Shape the Panzerotti:
- Once the dough has risen, take each ball and roll it out into a round disk of about 20 cm in diameter.
- Place a generous spoonful of the broccoli and anchovy filling in the center of each disk.
- Fold the dough over the filling to form a half-moon shape, ensuring that the edges are sealed tightly. Press the edges firmly with your fingers to secure them.
- To give the panzerotti their signature wavy edge, use your fingers to gently pinch and press along the sealed edge. Trim any excess dough using a fluted pastry cutter for a neater finish.
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Fry the Panzerotti:
- Heat the vegetable oil in a deep pan or fryer. Use a thermometer to ensure the oil temperature does not exceed 170-180°C (340-350°F).
- Fry 1-2 panzerotti at a time to maintain the oil temperature. Cook each side for 2-3 minutes or until golden brown and crisp.
- Remove the panzerotti from the oil and place them on paper towels to drain excess oil.
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Serve:
- Serve the panzerotti hot, with the mozzarella melting inside and the savory filling of broccoli and anchovies. Enjoy these crispy, golden pockets of goodness as an appetizer, snack, or a main dish with a side salad.
Tips:
- You can substitute the mozzarella with ricotta or any soft cheese if preferred.
- Make sure to let the dough rise fully before shaping to achieve a soft and light texture.
- Adjust the chili according to your spice preference.
These Broccoli and Anchovy Panzerotti are a perfect combination of crispy golden pastry filled with a savory and flavorful filling. A delicious way to enjoy a Mediterranean-inspired treat!
