BAKED PANZEROTTI

Identity Card of the Recipe

229 KCal Calories per serving

Ingrediants

For the pasta (16 panzerotti)

10 g of sugar
3 g of dried brewer's yeast
12 g of salt
40 ml of extra virgin olive oil
270 ml of water
500 g of Manitoba flour

For the second filling

50 g of green olives
30 g of anchovies
125 g of mozzarella

For the first filling

1 teaspoon of oregano
50 g of tomato puree
125 g of mozzarella

Materials Needed

Bowl
Scale weighs food
Baking paper
Baking trays
Fork
Knife
Chopping board
Sieve
Transparent film
Optional: rolling pin

Preparation

In a large bowl, sift the Manitoba flour and add the dry yeast. Sweeten the water with the sugar and add it to the center of the flour, together with the extra virgin olive oil. Mix the ingredients and finally add the salt.
Work the dough for a long time, with your hands, for at least 10 minutes, until the dough is soft, smooth and free of lumps. If the dough is sticky, add a little more flour; vice versa, if it is too dry , add one or two tablespoons of water.
Return the dough to the bowl, cover with cling film and leave to rise for two and a half hours or until it appears swollen and soft.

The right advice
Dry brewer's yeast can be replaced with 9 g of fresh brewer's yeast or with a dose of mother yeast equal to 30% of the weight of the flour.
To facilitate leavening, it is advisable to store the dough away from drafts, in a warm environment such as, for example, a warm (but off) oven or near a heat source.

Meanwhile, prepare the filling: cut the mozzarella into cubes and let it drain to remove the whey. Cut the olives into rounds and drain the excess oil from the anchovies.
Take the dough and divide it into 16 portions. Roll each piece in your hands to obtain a ball.
Place the balls in two plates lined with baking paper, then leave to rest for 10 minutes in the warm but off oven.
After 10 minutes, roll out each ball with your hands or with a rolling pin, until you get a circle.
As you get the circles, stuff them with the two types of filling. Close each half-moon circle (panzerotti), taking care to seal the edges with the tines of a fork. Arrange the panzerotti on the trays keeping a certain distance between one and the other. You will have to get 8 panzerotti with tomato sauce, oregano and mozzarella, and another 8 panzerotti with anchovies, mozzarella and olives.
Let the panzerotti rise for an hour, until doubled in volume.

The fried idea!
Those who wish may prefer frying to baking. In this case, the last leavening is not recommended: once filled, the panzerotti can be fried immediately!

Bake the panzerotti in a hot oven preheated to 180 ° C for about 20 minutes.
Remove from the oven and serve warm.

Tips for storage
The panzerotti can be frozen before the last leavening, or immediately after the filling: in this case, to cook them, just let them defrost at room temperature for a couple of hours, before putting them in the oven. The cooked panzerotti can be stored in a bag of plastic, preferably in the refrigerator, for 3-4 days: to consume them, it is advisable to heat them for a few minutes in the oven before serving.

Alice's comment - PersonalCooker

With baked panzerotti, appreciating their flavor will be even more beautiful because, not being fried, we will have little remorse after eating them! You can change the filling according to your tastes! A few examples? Ham and cheese or ground beef you love meat, grilled vegetables and tofu if you are vegan!

Nutritional values and Health Comment on the recipe

That of Panzerotti al Forno is a congenital recipe to the whole of pizza and focaccia.
In diets it can be contextualized between single dishes and baked goods.
Panzerotti, even if cooked in the oven, have a fairly significant caloric intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates tend to be complex, monounsaturated fatty acids and peptides have medium and high biological value.
The fiber content is relevant, while cholesterol is absent.
Despite having better nutritional characteristics than the traditional recipe (which involves frying), Panzerotti al Forno are not suitable for all diets. They are not recommended in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia. If you want to insert them anyway, it is necessary to drastically reduce the portion.
They are not suitable for the diet of celiac and lactose intolerant.
If mozzarella is produced with vegetable rennet, they can also be used in the vegetarian diet (but NOT in the vegan one).
The average portion as a single dish corresponds to about 150-250g (345-570kcal).