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Panzerotti filled with Parmigiano Reggiano Cheese

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 6 PEOPLE

For Filling:
liquid milk cream, 1,8 oz
salt, pepper and nutmeg
ricotta cheese, 7 oz
Parmigiano Reggiano cheese, 3,5 oz

For Fresh Pasta Dough:
flour, 17,6 oz
eggs, 3
salt

For Sauce and Dish Presentation:
butter, 1,08 oz
fresh basil
white wine
salt and pepper artichokes, 3
meat or vegetable broth, 6,7 fl oz
Parmigiano Reggiano cheese, 1,8 oz
porcini mushrooms, 2
shallot, 1

PROCEDURE

Knead the flour with eggs and salt, and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, bring the milk cream with grated Parmigiano Reggiano, salt, nutmeg and pepper to a boil. Let cool and add the ricotta cheese. Roll the dough out as thinly as possible. Cut it into triangles using a pastry cutter and fill each one with the cold filling. Then close the edges of the triangles by pressing them together. For the sause: Clean and thinly cut the artichokes and porcini mushrooms. Sautéthe sliced shallot, add the vegetables, sprinkle with white wine. Let evaporate, add pepper, salt and broth. Presentation of the Dish: Boil the triangles in salted water, drain and dress with the sauce. Gently stir in Parmigiano Reggiano and butter. Then serve it with freshly chopped basil leaves.

Thanks to: Parmigiano Reggiano

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