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Frittelle - Panzerotti
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Date Added: Tuesday, 29 December 2009
Description

On Xmas Eve and New Year's Eve, Frittelle (or Panzerotti) are a must.

Ingredients
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Makes
4 - 6 Frittelle
  • 1 Lb - Bread or Pizza dough
  • 1 Lb - Scallions
  • 1/4 - Pitted olives (Kalamata or Gaeta olives)
  • 1 Cup - Chopped peeled tomatoes
  • 1/2 Cup - White wine
  • Capers
  • Grated Parmiggiano cheese
  • Salt
  • Hot pepper
  • EV Olive oil
  • Olive oil for frying

 

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Directions/Steps

Scallions Filling:

  • In a pan add some EV olive oil with the scallions cut in 3-4 pieces.
  • Saute` the onions for 2-3 minutes and add the 1/2 cup of peeled tomatoes, the olives, a pinch of hot pepper and the wine. Salt as desired.
  • Let everything cook until the scallions are very soft and the alcohol of the wine has completely evaporated.
  • Remove from the stove and let cool. 

Frittelle Preparation:

 

  • Take a piece of dough the size of a tennis ball and flatten it with a rolling pin into a flat and round shape.  The thickness of the dough should be no more than 1/4 of an inch.
  • Place at the center of the dough your favorite filling. Either some of the scallions from above or some pieces of mozzarella, tomatoes, a few capers and grated Parmigiano cheese. In reality, they can be filled with any filling desired.
  • Fold the dough over the filling and close it in the shape of 1/2 moon.
  •  Press down the outer edges of the dough to completely seal the Frittella. With a ravioli cutter, cut the excess dough from all around the Frittella.
  • Fry in olive oil till they are golden brown and serve preferably very hot.

Buon Appetito!

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