ANCHOVY AND CAUIFLOWER PANZEROTTI
Golden and crispy on the outside, soft and full of flavor on the inside: these panzerotti with cauliflower and anchovies are an original twist on Italy’s beloved fried tradition.
The crispy comfort food that smells like traditional Made in Italy!
The delicate flavor of cauliflower blends with the savory intensity of anchovies and the creaminess of béchamel sauce, creating a rich and irresistible filling. Perfect as an appetizer, for a homemade aperitif, or a convivial dinner, they win you over from the very first bite.
With a Glem Gas gas hob, every preparation comes to life with precision and character: the power of the flame, the control of heat, and the pleasure of turning simple ingredients into something special. Let yourself be inspired by this easy and irresistible recipe, designed to bring all the authentic taste of tradition to your table.
With a gas hob featuring an HP•C burner and a triple-ring burner, you can fully take advantage of vertically aligned flame uniformity, ensuring greater energy efficiency and lower consumption.
With a Glem Gas gas hob, you have full control over every preparation, from the most delicate cooking techniques to recipes that require high and immediate flames. The burners are designed to distribute heat evenly and ensure high performance, allowing you to cook with precision and consistency.
The instant flame adjustment lets you quickly switch from high temperatures to gentler cooking, delivering perfectly balanced results. This is an essential feature for achieving crispy golden fried dishes, well-reduced sauces, or slow cooking that enhances every ingredient without altering its flavour or texture.
INGREDIENTS
For 5 SERVINGS
DOUGH
Anchovy fillets, as needed
50 g thick béchamel sauce
150 g boiled cauliflowe
20 g grated Parmesan cheese
500 g pizza dough
Salt
Pepper
Oil for frying
PREPARATION
DOUGH
Start by boiling the cauliflower in lightly salted water until soft but still firm. Drain well, let it cool slightly, then roughly mash it with a fork in a large bowl.
Add the thick béchamel sauce, grated Parmesan, a pinch of pepper, and 6 finely chopped anchovy fillets. Mix thoroughly until you obtain a smooth and flavourful filling.
Roll out the pizza dough into a thin sheet on a lightly floured surface and cut into 10x10 cm squares. Place a spoonful of filling in the centre of each square, leaving the edges free for sealing.
Top each portion with a whole anchovy fillet, then fold the dough into triangles or rectangles. Seal the edges well with your fingers or a fork to prevent them from opening during frying.
Let the panzerotti rest for about 10 minutes at room temperature. Meanwhile, heat plenty of frying oil in a deep pan or fryer.
When the oil is hot, fry a few panzerotti at a time until golden and evenly coloured. Drain on paper towels and serve immediately, hot and crispy.
For an even tastier version, you can add chopped black olives or a pinch of chilli to the filling. For a lighter option, they can also be baked at 200°C (390°F) for about 20 minutes, brushing them lightly with extra virgin olive oil before baking.
Cauliflower and anchovy panzerotti are perfect as finger food for aperitifs or as a rustic starter. Serve with grilled vegetables or a fresh seasonal salad for a balanced flavour contrast.
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