Recipe: Panzerotti or Italian Fall Fudge Cake step by step with pictures | Handy.Recipes

Panzerotti or Italian Fall Fudge Cake

Cooked panzerotti or an Italian pastry for autumn gatherings

Time to cook: 40 minutes

Total Servings: 4

Nutritional Value

I recently tried a very tasty Italian panzerotti and I think it's a great dish for fall. The combination of salami and pumpkin puree is very good. It's a real taste of autumn in Italy. Stop by and try it!

Author of the recipe

Ingredients for panzerotti or an Italian patty for fall gatherings:

  • Wheat flour / Flour (for the dough) - 2 glass
  • Sauce (Pomito tomato sauce or paste for dough and stuffing) - 1 glass
  • Pumpkin (mashed or baked, for stuffing) - 1/2 glass
  • Sausage (spicy and non-spicy salami) - 200 g
  • White onion (for stuffing) - 2 pcs
  • Hollandaise cheese (or any cheese for stuffing) - 200 g
  • Basil (for dough) - 1 tablepoon
  • Spices (to taste) - 1 teaspoon
  • Sugar (for dough) - 2 teaspoon
  • Margarine (for dough) - 250 g
  • Sour cream (kefir may be used for dough) - 125 g
  • Egg yolk (for the dough) - 2 pcs
  • Lemon (if you add kefir to the dough, you don't need to add lemon) - 1 pc
  • Semi-dry red wine (in the frying with the onions, if desired) - 2 tablespoon

How to cook panzerotti or an Italian patty for autumn gatherings step by step with photos

First, we make the dough the normal way Take 500 g of flour, - 250 g margarine, - 125 g sour cream, - 50g (or to taste) sugar, - 2 raw egg yolks, - 1/2 lemon juice, - zest of 1 medium lemon, - pinch of salt. - 1 big spoonful of tomato paste - dried basil to taste How to prepare: Stir in flour and sugar and chop thoroughly with well-cooled margarine. Add egg yolks mixed with sour cream and all other dough ingredients and knead. Wrap the pastry in parchment paper or cellophane, put it in the refrigerator for 20 minutes and use it for pizza. You can freeze.

In the meantime, chop the onion and fry it in olive oil and wine over low heat until it turns golden and caramelizes. If you wish, you can add a tablespoon of brandy or cognac. Make sure the onions do not burn.

Roll out the dough into a large loaf.

Spread half of the tortilla first with Pomito tomato paste, since it already has all the spices.

Then we put the pumpkin puree or small pieces of baked pumpkin.

Then we put the cheese or grated cheese.

Then we add the salami, alternating between hot and mild

Then add the fried onions that we fried.

And the cheese again...

Then close and seal our panzerotti and brush a little olive oil on top, what's left of the fried onions. Usually after frying the onions with the wine over low heat there is enough oil to grease them. And put it in the preheated oven for 15-20 minutes until it browns at 420*F, which is 200-220*C

Take everything out, cut it up and serve it for the fall table! You can make pizza the same way. The dough is thin, crispy and piquant and the filling is full of pumpkin and tomato flavors mixed with salami and onions... What could be better with a glass of red wine on an autumn evening...

The pizza is also very good with these ingredients. First dab the flatbread with tomato paste, then pumpkin puree, cheese, then an overlap of salami on top of each other, alternating varieties, leaving no empty space, fried onions and cheese again. Bake everything and the pizza is ready.

Nutritional Value:

Whole Dish:
4121.5 Calories
128 g
287.9 g
307.6 g
Per Serving:
1030.4 Calories
32 g
72 g
76.9 g
236.9 Calories
7.4 g
16.5 g
17.7 g

Lemon, Flour, Sugar, Sausage, White Onion, Basil, Spices, Juicy, Sour Cream, Sauce, Margarine, Pumpkin, Bread, Egg Yolk, Fudgy, Hollandaise Cheese, Dough, Semisweet Red Wine, Pies

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap