Devices & Accessories
Panzerotti with Ricotta and Sausage - Panzerotti con ricotta e salsiccia
Prep. 20 min
Total 2 h
8 portions
Ingredients
Dough
-
water230 g
-
10 g fresh yeast, crumbleddried instant yeast1 tsp
-
strong white bread flour150 g
-
plain flour plus extra for dusting250 g
-
fine sea salt1 tsp
Filling
-
sausages uncooked, skinned, cut in pieces (3-4 cm)150 g
-
extra virgin olive oil20 g
-
ricotta cheese well drained180 g
-
San Marzano tomatoes seeds removed, diced (5 mm)100 g
-
fresh basil leaves only1 sprig
-
fine sea salt to taste¼ - ½ tsp
Assembly and Cooking
-
frying oil (e.g. sunflower or vegetable)
Difficulty
medium
Nutrition per 1 portion
Protein
11 g
Calories
1950 kJ /
466 kcal
Fat
30.5 g
Carbohydrates
39.5 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Italian Kitchen
62 Recipes
UK and Ireland
UK and Ireland
You might also like...
Prawn Saganaki with Feta
35 min
Sous-Vide Teriyaki Chicken Thighs (TM5) Metric
2 h
Chicken Strips with Tomato Mascarpone Sauce and Broccoli Salad; Fruit Sorbet
40 min
Key Lime Pie
4 h 40 min
Mozzarella Stuffed Flatbread
45 min
Steamed Bao Buns, Pork Belly and Wasabi Mayo
2 h 50 min
Strawberry and Amaretti Cheesecake
3 h 35 min
Pork Fillet with Sauerkraut and Potato Purée
1 h 10 min
Sangria
10 min
Lemon, Mascarpone and Artichoke Tagliatelle
30 min
Pepperoni Pretzel Bites
1 h 45 min
Pizza Diavola
1 h 30 min