Crispy, golden, and irresistibly cheesy: the fried panzerotti with artichokes and bacon are the perfect recipe when you’re craving something delicious but homemade. The thin and fragrant shell encloses a creamy and flavorful filling, where the sweetness of the artichokes meets the intense note of bacon and the meltiness of scamorza cheese. Perfect for an appetizer with friends, a festive buffet, or an informal family dinner, these panzerotti are made with a simple dough and few genuine ingredients. A rustic recipe that conquers from the first bite.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Winter, Spring
Ingredients for making Panzerotti with Artichokes and Bacon
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast for savory preparations
- 1 egg
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine
- tablespoons water
- 1 egg white (for brushing)
- salt
- 7 oz artichokes, frozen
- 1.8 oz bacon (diced)
- 3.5 oz scamorza cheese (diced)
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- peanut oil (for frying)
- salt
- pepper
Tools for making Panzerotti with Artichokes
- Work Surface
- Rolling Pin
- Knife
- Pans
- Brush
- Paper Towels
How to Make Panzerotti with Artichokes and Bacon
Place the flour in a mound on a work surface.
Pour the egg, extra virgin olive oil, yeast, white wine, water, and a pinch of salt into the center.
Knead until you get a smooth and elastic dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.In a pan, heat the oil with the minced garlic clove.
Add the bacon and let it brown.
Add the artichokes sliced and cook, adding a little water at a time until they are tender.
Season with salt and pepper, then let the mixture cool.Roll out the dough to a thickness of about 1/16 inch.
Cut squares of about 3 inches per side.
Fill each square with a teaspoon of mixture and a few cubes of scamorza cheese.
Brush the edges with the egg white and seal well as if they were ravioli.
Fry in hot oil until golden on both sides.
Drain on paper towels and serve hot and crispy.
Storage
They keep in the refrigerator for 2 days.
You can reheat them in a ventilated oven at 350°F for 8-10 minutes.
They can be frozen uncooked and fried directly without defrosting
Tips
Seal the edges well to prevent leaks while frying.
Do not overfill with stuffing.
Fry a few pieces at a time to maintain the oil temperature.
For an upgrade: use smoked scamorza. It makes these panzerotti even more unique.
Variations
Vegetarian version: remove the bacon.
With ricotta and artichokes for a creamier filling.
Baked: brush with yolk and bake at 375°F for about 18-20 minutes.
With speck instead of bacon for a stronger flavor
FAQ (Frequently Asked Questions)
Can I use fresh artichokes?
Yes, clean and blanch them before sautéing in the pan.
Is the wine in the dough necessary?
Yes, it helps to make the dough more crumbly and light after frying.
Can I prepare them in advance?
Yes, you can form them and store them in the fridge for a few hours before frying.
