PANZEROTTI
Provided by Jackie Rothong
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
- Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
- Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
- Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
- Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!
POTATO PANZAROTTI
These Italian potato croquettes (panzerotti di patate) are delicious and a hit with my whole family. They are a great way to use up leftover mashed potatoes.
Provided by Maria Teresa Rollo
Categories Side Dish Potato Side Dish Recipes
Time 54m
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.
- Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
- Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
- Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 71.6 g, Cholesterol 121.6 mg, Fat 27.7 g, Fiber 5.8 g, Protein 19.9 g, SaturatedFat 6.5 g, Sodium 623.5 mg, Sugar 4.4 g
VEGETABLE KOTTU ROTI
A spicy one-dish vegetarian dinner with curry flavors. Vegetable kottu roti is traditional Sri Lankan street food.
Provided by Minnie
Categories Asian Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.
- Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.
- Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.
- Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 51.3 g, Cholesterol 171.2 mg, Fat 18.6 g, Fiber 12.7 g, Protein 16.1 g, SaturatedFat 3.3 g, Sodium 576.8 mg, Sugar 7.6 g
PANSY-ROTTI (VEGAN PANZAROTTI)
I was hungry for a portable Italian snack. I don't eat cheese, so please forgive me. You can put cheese in it if you want. Please use some decent olives for the love of man. If you want to be a real pansy you can bake the pansy-rotti instead of frying it.
Provided by D Rusak
Categories Tempeh
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Separate dough into 2 portions and roll each out into a circle.
- In the center of each place half of ingredients.
- Fold up sides and seal together at top.
- Poke some holes in the dough with a fork to allow steam to escape.
- Fry in oil and enjoy!
Nutrition Facts : Calories 371.8, Fat 9, SaturatedFat 1.7, Sodium 1139.1, Carbohydrate 61.2, Fiber 23.8, Sugar 11.6, Protein 25.8
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