- 30'
- 10'
- easy
- 4/6 (24 panzerotti)
-
Burner advised:
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
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.