Panzerotti with ricotta and broccoli rabe

Name: Panzerotti con ricotta e cime di rapa
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16 porzioni
Cuisine: Italiana
Ingredients: 16 dischetti di pasta; 250 g di ricotta; 200 g di cime di rapa fresche; 1 peperoncino fresco; Sale fino q.b.; Pepe nero q.b.; Olio di semi o di arachide per friggere q.b.

Panzerotti con ricotta e cime di rapa

Crispy on the outside, creamy on the inside, with a spicy note

Panzerotti gilded with ricotta, broccoli rabe And chili pepper fresh, ideal for aperitifs and buffets.

25 min

16 servings

Easy

Puglia

EasyPuglia

THE panzerotti with ricotta and broccoli rabe They're a warm, rustic appetizer, perfect for aperitifs, buffets, and informal lunches. The crispy pastry encloses a soft filling, in which ricotta softens the bitterness of the ricotta. broccoli rabe and the chili pepper Fresh ricotta adds a lively spiciness. The result depends primarily on the balance between creaminess and moisture: the ricotta must be firm and the vegetables well squeezed, so the filling doesn't compromise the seal of the disks. Frying in oil maintained between 170 and 180°C (356°F) produces an even browning and a fragrant surface, preventing the pastry from absorbing excessive grease. The dish can also be baked, but the fried version better enhances the contrast between the crispy casing and the soft center.

Instructions

Voice reading

4 steps · natural Italian voice

Cook the broccoli rabe

6 min

Clean the broccoli rabe Remove any woody stems and damaged leaves. Blanch them in salted water for 4-6 minutes, until tender but still firm. Cool them quickly in ice water, then drain, squeeze well, and chop coarsely. The vegetables should be dry, with no visible water.

Prepare the filling

5 min

Work the ricotta with a whisk until you get a smooth cream. Add the black pepper and the chili pepper fresh finely chopped, then season with salt to taste. Incorporate the broccoli rabe Cold and well squeezed with gentle movements. The filling should be firm and smooth, not runny.

Fill and seal

5 min

Place the discs on a dry surface and place 20-25g (0.88 oz) of filling in the centre of each, leaving the edge free. Moisten the perimeter with water or egg white, close to mezzaluna and press with the prongs of a fork. Remove any air bubbles and check that the seal is tight.

Fry and serve

5 min

Heat a generous amount of seed or peanut oil to 170-180°C (356°F), checking the temperature with a thermometer. Fry a few skewers. panzerotti at a time, turning them if necessary, until they are puffed up, golden and crispy. Drain them on paper towels and serve them hot, when the filling is still soft.

Chef's Tips

Squeeze the broccoli rabe until all excess water is eliminated and keep the oil between 170 and 180 °C (356°F): a dry filling prevents openings, while the stable temperature guarantees a crispy browning without excessive grease.