The quick panzerotti with escarole and olives, enriched with smoked scamorza and Parmesan, are a tasty alternative to classic leavened panzerotti. Their special feature? They don’t require rising time, which makes them perfect when you have little time but don’t want to give up on flavor. They are ideal to serve as an appetizer, aperitif, or a tasty main dish. They can be prepared either fried, for a more indulgent version, or baked for a lighter result. Despite using instant leavening agent, they turn out surprisingly soft and are definitely better if enjoyed straight away, still hot and stringy. Below, let’s see together what you need to prepare our delicious quick panzerotti with escarole and olives:
Other recipes with escarole :
- Difficulty: Easy
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 3/4 cup milk
- 2 1/2 cups all-purpose flour
- 1 tbsp instant baking powder for savory preparations
- 1/2 tsp salt
- 3 tbsp butter
- as needed vegetable oil (for frying)
- 1 escarole
- 1-2 anchovy fillets in oil
- 3 oz pitted black olives
- 4 oz smoked scamorza cheese
- as needed grated Parmesan
- 1 clove garlic
- as needed extra virgin olive oil
Preparation
Start with the escarole: remove the tougher outer leaves, wash it thoroughly and blanch it in salted water for a few minutes. Drain it, squeeze it well and let it dry in a colander.
Heat a couple of tablespoons of oil in a pan with a clove of garlic and the anchovy fillets. Once they have melted, add the escarole and the pitted black olives cut in half. Let everything simmer over low heat for about 10 minutes, adjusting salt if necessary. Remove from the heat and let cool slightly.
Prepare the dough by combining the sifted flour with the instant baking powder and salt in a bowl. Add the butter and incorporate the milk little by little, starting to mix with a fork and then continuing by hand until you obtain a smooth, homogeneous dough ball.
Roll the dough out on a lightly floured surface, forming a thin sheet. Cut out discs with a cookie cutter and rework the scraps until all the dough is used.
Fill each disc with the scamorza, the escarole with olives and a sprinkle of Parmesan, leaving the edge free. Moisten the margins with water, fold into a half-moon and seal well by pressing with the tines of a fork.
Fry a few panzerotti at a time in plenty of hot oil, turning them until evenly golden. Drain them on paper towels to remove excess oil and serve piping hot.
Enjoy and… see you in the next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
