Panzerotti with Ricotta and Broccoli Rabe
Category: Appetizers
Servings: 16 pieces
These delicious panzerotti with ricotta and broccoli rabe are the perfect finger food for any occasion. With a crispy golden exterior and a creamy, savory filling of ricotta cheese and slightly bitter broccoli rabe, theyโre a wonderful blend of textures and flavors. The addition of a touch of fresh chili and black pepper gives these little pockets a slight heat, making them irresistible.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pizza dough discs | 16 |
| Ricotta cheese | 250g |
| Broccoli rabe | 200g |
| Fresh chili pepper | 1 |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions
-
Prepare the Broccoli Rabe:
- Begin by cleaning the broccoli rabe and blanching it in salted boiling water for a few minutes until tender.
- Drain well and press out any excess moisture from the broccoli rabe. Then, chop it finely, making sure to remove any tough stems.
-
Prepare the Ricotta Filling:
- In a mixing bowl, add the ricotta cheese. Season with salt and freshly ground black pepper to taste.
- Finely chop the fresh chili pepper and add it to the ricotta, stirring well with a whisk to combine until smooth and creamy.
-
Add the Broccoli Rabe:
- Incorporate the finely chopped broccoli rabe into the ricotta mixture, mixing thoroughly. This will be the filling for your panzerotti.
-
Assemble the Panzerotti:
- Lay out the pizza dough discs on a flat surface, removing any protective plastic covering.
- Spoon about 20-25 grams of the ricotta and broccoli rabe filling onto the center of each dough disc.
-
Seal the Panzerotti:
- Lightly dampen the edges of the dough with a small amount of water using a kitchen brush.
- Fold the dough over the filling to form a half-moon shape, and press the edges firmly together to seal. You can crimp the edges with a fork to ensure they stay closed while frying.
-
Fry the Panzerotti:
- Heat vegetable oil in a deep fryer or large pot to a temperature of 170-180ยฐC (340-350ยฐF).
- Using a slotted spoon, gently lower the panzerotti into the hot oil. Fry for 4-5 minutes, turning occasionally, until they are golden and crispy on all sides.
-
Serve:
- Remove the panzerotti from the oil and drain on paper towels to remove excess oil.
- Serve hot and enjoy the crispy, creamy goodness of these panzerotti filled with ricotta and broccoli rabe.
These panzerotti are best enjoyed immediately while theyโre still warm, so gather your friends and family around and dive in! They make the perfect appetizer for any meal or a delightful snack on their own.
Tips for Success
- Storage: If you need to make these in advance, you can prepare and fill the panzerotti, then freeze them on a baking sheet. Once frozen, transfer them to an airtight container and store in the freezer until you’re ready to fry them.
- Alternative Fillings: You can substitute the broccoli rabe with spinach or other greens for a different flavor profile.
- Spice Level: Adjust the amount of chili pepper to your taste, adding more if you prefer a spicier bite.
Enjoy the rich flavors of Italy with this simple yet satisfying recipe thatโs sure to please everyone at your table!
