PANZEROTTI CON SALSICCIA

ingredients

• 4 balls of ready-made pizza dough
• 500 g kale or cavolo nero
• 2 tbsp olive oil
• 1 clove of garlic, finely chopped
• 1 red chilli, finely chopped
• 400 g Nonna Elide Salsiccia Mince
• 300 g scamorza cheese
• Olive oil for brushing or Neutral frying oil (e.g. peanut oil or rapeseed oil)

Here's how

• Rinse and trim the kale. Chop it coarsely. Heat olive oil in a large pan and sauté the garlic and chilli until fragrant. Add the kale and sauté until it softens. Leave to cool and store in the fridge if preparing in advance.
• Divide the salsiccia mince into 16 equal portions (approx. 25 g per portion). The mince is used raw and cooks during frying or baking. Cut the scamorza cheese into thin slices.
• Divide the four balls of ready-made pizza dough into four equal pieces each, giving you 16 pieces in total. Flatten each piece of dough with your fingers into a round, approx. 12 cm in diameter.
• On each round, place a few slices of scamorza, a portion of the prepared kale and a portion of raw salsiccia mince. Fold the dough over the filling into a half-moon and pinch the edges together firmly to seal.
• Oven method: Preheat the oven to 225°C. Place the panzerotti on a baking tray lined with baking paper and brush with a little olive oil. Bake in the middle of the oven for 15–18 minutes, until golden and cooked through.
• Deep-frying method: Heat neutral frying oil (e.g. peanut oil or rapeseed oil) in a deep saucepan to approx. 180°C. Fry the panzerotti one at a time, turning them often, until golden brown and crispy. Leave to drain on kitchen paper.
• Serve hot

Nonna vet bäst.

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