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Panzerotti with Ricotta and Sausage - Panzerotti con ricotta e salsiccia
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Ingredients
Dough
- 230 g water
-
1
tsp dried instant yeast
or 10 g fresh yeast, crumbled - 150 g strong white bread flour
- 250 g plain flour, plus extra for dusting
- 1 tsp fine sea salt
Filling
- 150 g sausages, uncooked, skinned, cut in pieces (3-4 cm)
- 20 g extra virgin olive oil
- 180 g ricotta cheese, well drained
- 100 g San Marzano tomatoes, seeds removed, diced (5 mm)
- 1 sprig fresh basil, leaves only
- ¼ - ½ tsp fine sea salt, to taste
Assembly and Cooking
- frying oil (e.g. sunflower or vegetable)
- Nutrition
- per 1 portion
- Calories
- 1950 kJ / 466 kcal
- Protein
- 11 g
- Carbohydrates
- 39.5 g
- Fat
- 30.5 g
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