Sunday… the desire to relax and lounge on the couch with a good book (I just bought Sabina Minardi’s “Caterina della notte” published by Piemme, a story that unfolds between the everyday and the past, very interesting…) and also the craving for something to prepare a quick recipe and very tasty…
In the fridge, there is some ready-made bread dough and in two minutes here are some soft and tasty panzerotti bites for the appetizer to nibble with a nice cold beer nearby!! The weather in Bologna is autumnal; it rained all last evening, and it’s advisable to use a light quilt to avoid catching a cold… A hug!!!
How to prevent the panzerotti from opening?
Perhaps the best way to prevent the panzerotti from opening during cooking is to shape them into a half-moon, sealing them perfectly with the tines of a fork or with a ravioli tool!
Why are they called panzerotti?
A funny and simple curiosity is that they puff up a lot during cooking, creating a chubby belly!
What flour to use for making panzerotti?
I used for convenience the ready-made dough but after studying a few new recipes online, I saw that a mix of all-purpose flour and Manitoba flour is used, others use a mix of all-purpose flour and re-milled semolina flour… How do you prepare them?
ALSO SEE 
SPECIAL SWEET FRITTERS 
SPECIAL SAVORY FRITTERS
PANZEROTTI BITES
The kitchen of ASI
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for PANZEROTTI BITES Recipe
- 10.5 oz ready-made bread dough
- 2 cups Tomato puree
- to taste fresh basil
- to taste vegetable oil (peanut)
- to taste Fine salt
- 1 pinch dried chili pepper
- 2 tablespoons extra virgin olive oil
Tools for PANZEROTTI BITES Recipe
- Wok
- Skimmers
Preparation for PANZEROTTI BITES Recipe
In a saucepan, pour the tomato puree with a little extra virgin olive oil.
Add the chopped basil, chili pepper, and adjust the salt.
Cook for about 10/15 minutes then remove the chili pepper.
Take bites of the ready-made dough of about 1.5/1.6 oz.
Make an indentation in the center and add the tomato puree, then close the bite like a ravioli.
Heat the peanut vegetable oil in a pot with high edges for immersion cooking and gradually fry the panzerotti bites, browning them on all sides.
Drain them on absorbent paper and continue until the dough is finished.
Serve them hot accompanied by the spicy tomato sauce left over. Enjoy your meal with the recipe of panzerotti bites!!
Annalisa
Advice and notes
A common cooking technique is frying which must follow precise rules for optimal results, even from a nutritional point of view.
The oil recommended for frying is peanut oil because it reaches a high smoke point, allowing you to fry safely for our body’s health and so that the fried product is properly cooked.
The perfect temperature for the oil should be about 338/356°F.
