Sicilian cuisine is a burst of flavors and tradition, and Anchovy Panzerotti embodies that spirit. These golden pouches, bursting with flavor, are surprisingly easy to make despite their elaborate appearance. They’re versatile—perfect for casual TV snacking, laid-back buffets, or elegant celebrations.
These turnovers are your go-to for homey get-togethers or fancy affairs, capturing everyone’s taste buds.
The undisputed stars of this recipe are the anchovies, rich in Omega-3 and Omega-6 fatty acids with numerous health benefits. Their salty intensity harmonizes beautifully with tuma cheese, a staple of Sicilian cuisine. It’s the early stage of pecorino cheese’s aging process and is often used instead of mozzarella in traditional recipes.
Anchovy Panzerotti, that’s irresistibly tasty! These delectable fried bundles, filled with anchovies and tuma cheese, are perfect for any season or occasion. Let’s dive into how to make them!
Servings and Prep Times
- Servings: 8 people
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
Nutritional values per serving of Anchovy Panzerotti
- Calories: 200-250 kcal
- Proteins: 5-10 g
- Fat: 10-15 g
- Carbohydrates: 20-30 g
- Fiber: 1-2 g
Ingredients
- 500 g semolina flour
- 100 g oil-packed anchovy fillets
- 150 g tuma cheese
- 2 eggs
- extra virgin olive oil
- salt
Directions
- To craft these delightful panzerotti, start by making the dough. Create a well in the semolina flour on a work surface and add eggs, extra virgin olive oil, and lukewarm water. Work the ingredients until you achieve a smooth, soft dough.
- Roll out the dough into thin sheets and cut out discs. Place bits of anchovy and cheese on each disc, fold in half, and seal the edges with a fork.
- Fry the panzerotti in extra virgin olive oil or vegetable oil until they turn golden and crispy. Once ready, remove excess oil and serve the warm and fragrant Anchovy Panzerotti.
Wine Pairing
To enhance the flavors of this delicacy, we recommend pairing Anchovy Panzerotti with a glass of Cerasuolo di Vittoria. This pairing is designed to create a balance between the salty and crispy nuances of the panzerotti and the aromatic complexity and freshness of the wine.
Cerasuolo di Vittoria boasts floral and fruity aromas that complement the intensity of anchovies and tuma cheese.
The fruity notes, often including hints of cherry, strawberry, and plum, harmonize with the natural sweetness of anchovies and the slightly creamy flavor of tuma cheese.
How to store Anchovy Panzerotti
Here are some detailed notes on storing Anchovy Panzerotti:
- Cooling before storage: Before beginning the storage process, ensure that the Anchovy Panzerotti are completely cooled to room temperature. This will help prevent condensation from forming inside the storage container, which could compromise the crispiness and texture of the panzerotti.
- Refrigeration: Anchovy Panzerotti can be refrigerated to maintain their freshness. Place the panzerotti in an airtight container or on a plate covered with plastic wrap. Store them in the coldest part of the refrigerator and consume them within 2-3 days of preparation. Keep in mind that the panzerotti may lose some crispiness if stored in the refrigerator.
- Heating: If you want to reheat Anchovy Panzerotti, we recommend doing so using a preheated oven at 180°C (356°F) for about 5-7 minutes. This will help restore some of their original crispiness.
- Freezing: If you wish to store Anchovy Panzerotti for a longer period, you can freeze them. Here’s how:
- Allow the panzerotti to cool completely before freezing.
- Place the panzerotti in a single layer on a tray or plate and put them in the freezer for a couple of hours. This will prevent them from sticking together during freezing.
- Once frozen, transfer the panzerotti to a sealable freezer bag or an airtight container, separating the layers with parchment paper to prevent sticking.
- Label the container or bag with the freezing date. Panzerotti can be frozen for a maximum of 2-3 months.
- Thawing and reheating: To use frozen Anchovy Panzerotti, gradually thaw them in the refrigerator for several hours or until completely thawed. Subsequently, you can reheat them in a preheated oven at 180°C (356°F) for about 5-7 minutes until they are hot and crispy.
- Additional notes: Keep in mind that panzerotti tend to lose some of their crispiness once frozen and thawed. It is advisable to consume them fresh to fully enjoy their texture.
By following these storage notes, you can enjoy Anchovy Panzerotti even after preparing them in advance, maintaining their flavor and quality.
Your Culinary Journey with Ricette di Sicilia: Anchovy Panzerotti
Anchovy panzerotti pay homage to Sicilian cuisine—a burst of flavors wrapped in a crispy shell. Don’t hesitate to whip these up to astonish your guests or treat yourself to an authentic taste experience.
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