
Devices & Accessories
Panzerotti with Ricotta and Sausage - Panzerotti con ricotta e salsiccia
Prep. 20min
Total 2 h
8 portions
Ingredients
Dough
-
water230 g
-
dried instant yeast1 tsp
-
strong white bread flour150 g
-
plain flour plus extra for dusting250 g
-
fine sea salt1 tsp
Filling
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sausages uncooked, skinned, cut in pieces (3-4 cm)150 g
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extra virgin olive oil20 g
-
ricotta cheese well drained180 g
-
San Marzano tomatoes seeds removed, diced (5 mm)100 g
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fresh basil leaves only1 sprig
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fine sea salt to taste¼ - ½ tsp
Assembly and Cooking
-
frying oil (e.g. sunflower or vegetable)
Nutrition per 1 portion
Calories
466 kcal /
1950 kJ
Protein
11 g
Fat
30.5 g
Carbohydrates
39.5 g
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Italian Kitchen
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UK and Ireland
UK and Ireland