The turnovers are one of the oldest folk recipes: tasty half-moons leavened dough can be filled in so many different ways. Every Italian region, especially in the south center, has its "panzerotto" or calzone, which is fried or baked, is always made with the same dough pizza. In addition to the classic version of the turnovers and slacks, we offer a variant with vegetables: the turnovers to broccolli and anchovies, very tasty and with a more streamlined heart of mozzarella. The combination of broccoli and anchovies is really inviting, but if you do not prefer the anchovies, you can skip the broccoli with olives! If you are planning an evening with friends with a fluffy homemade pizza, why do not you prepare this delicious appetizer?Panzerotti (trousers) fried
- Ingredients for the mixture of 10 panzerotti
- water (Lukewarm) 285 g
- dry yeast 3.5 g
- sugar 5 g
- 00 flour 250 g
- Extra virgin olive oil 7.5 g
- Manitoba flour 250 g
- coarse salt 10 g
- For the stuffing
- Mozzarella cheese 125 g
- broccoli 350 g
- anchovies in oil 20 g
- fresh chilli (small) 1
- Garlic half a clove
- for frying
- Seed oil q.s.
To prepare the turnovers to brocccoli and anchovies, pour into a bowl warm water taken from the total dose, and add the dry yeast, stir and add sugar (1) You can also use fresh yeast: in this case the dose is 10.5 g. Divide the warm water dose in half and remained in a melt salt (2), pour the oil in the other. In a large bowl place the flour and Manitoba 00 or 0 sifted flour, then pour the yeast dissolved in water (3)
Also Aggingete the water in which you have dissolved the salt (4) and the oil, then stir with a fork before (5), then when the liquids are absorbed, begin vigorously knead in the bowl (6)
Transfer the dough on the work surface lightly oiled and continue to work it (7) to obtain a smooth, soft dough (8). Divide the’obtained mixture into 20 parts from about 80 g l’a (9),
and worked on each part to form a ball. Then place the balls of dough on a baking tray lined with baking paper well spaced from each other (10) and let rise in the oven with light on or covered with a towel and a blanket, until they have doubled in volume ( it will take about 2 h). Meanwhile, devote yourself to the filling: Wash the broccoli florets and detached from the main trunk. Blanched for a few minutes the broccoli in lightly salted boiling water to soften them (11), then remove them with a slotted spoon (12)
and dip them in a bowl with water and ghicaccio (13): in this way freddandosi will not lose their bright color. Take the mozzarella, cut into small cubes (14) and let it drain (15) in order to lose the excess whey,
In a frying pan add the oil and fry over low heat on half a clove of garlic, being careful not to burn it. Once browned, remove and add the chopped fresh chilli and anchovy fillets drained from the oil storage (16). Then chop the florets of blanched broccoli (17) and mix them with anchovies (18)
Stir and cook the broccoli and anchovies for about 10 minutes (19). When the dough balls have doubled their volume (20), take each and roll into a 20 cm diameter disc about (21).
Put the center a tablespoon of filling (22). Close the panzerotto forming a half moon and seal the edges by pressing with your fingers (23), then the dough around the filling (24).
Press with your finger all around the edge to create the typical corrugated decoration of turnovers (25), then cut away the excess dough with a pastry cutter toothed washer in order to refine it better (26). Once ready (27)
In a large saucepan, heat the oil of seeds (measured with a cooking thermometer that the temperature does not exceed 170-180 °) and fry 1-2 panzerotti at a time to avoid lowering too much the oil temperature (28) . Turn them from both sides, until they are golden brown (29). Drain on paper towels (30) and serve to the turnovers still warm broccoli and anchovies!
And 'possible to freeze the already stuffed raw turnovers and then fry them still frozen, if you have used fresh ingredients not thawed.
Once cooked, it is better to consume them at the time or during the day, maybe slightly warmed in the oven.
If you do not like frying, you can also cook them in oven at 200 ° for 20 minutes, ventilated at 180 ° for 15-20 minutes, until golden brown on both sides!