Panzerotti with  anchovies and cauliflower

Panzerotti with anchovies and cauliflower

Panzerotti with anchovies and cauliflower

INGREDIENTS
 
anchovy filets as required
 
50 g béchamel
 
150 g stewed cauliflower
 
20 g grated parmesan
 
500 g pizza dough
 
pepper
 
salt
 
oil for frying
Panzerotti with  anchovies and cauliflower

Crush the cauliflower grossly; add the béchamel, the cheese and 6 chopped anchovy. Add salt and pepper. Roll out the dough thin and cut some squares of cm 10 x 10.

Put a spoon of cauliflower filling in the middle of each square (without arriving at the edges).

Put an anchovy filling in the middle of the filling and close the panzerotto welding the edges well. Wait 10 minutes then frying them in very hot oil.
  • 30'
  • 10'
  • easy
  • 4/6
  • Burner advised: RAPID TRIPLE RING
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