Purchase my "Cucina On The Road" cooking book: bluebirdk.com/cucinaontheroad
Panzerotti in a pan with smoked scamorza cheese and baby spinach
INGREDIENTS FOR A 24 CM DIAMETER PAN
• 1/2 cup flour
• 1 tsp baking powder
• 1/4 cup of water
• 2 handfuls of baby spinach
• a few slices of scamorza-type cheese
(also in vegan version)
• extra virgin olive oil
• salt, peppercorns
METHOD
In a bowl put the flour, baking powder and a generous pinch of salt. Mix and add slowly the water, always mixing: you will get a fairly thick batter.
In a pan heat a drizzle of oil and, when it is hot, add a little batter, taking care of move the pan to get one layer of dough about 2 mm thick on the whole pan.
Put a handful of spinach in the center, a few slices of cheese and season with a pinch of salt and a grind of pepper.
When the dough at the top is still liquid but has started to make bubbles, with a spatula, fold the disc in half. The important thing is that the filling does not touch the edges: the part of the dough that is still liquid along the edges will seal the panzerotto.
Let it cook for a few minutes on both sides until well browned.
To subscribe to my Newsletter: bit.ly/bluebirdletter
Visit my Shop: www.thebluebirdkitchen.com/shop
You can also find me on:
Blog: www.thebluebirdkitchen.com
Instagram: / thebluebirdkitchen
Facebook: / thebluebirdkitchen
Негізгі бет Тәжірибелік нұсқаулар және стиль Cooking on a lakeside
Пікірлер: 29