Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Savoury Meat-Filled Panzerotti
Discover the joy of homemade panzerotti stuffed with a rich meat filling – a delightful treat perfect for any occasion, bursting with authentic Sicilian flavour.
📖 What is it
Discover the joy of homemade panzerotti stuffed with a rich meat filling – a delightful treat perfect for any occasion, bursting with authentic Sicilian flavour.
🛒 Ingredients
- ✓ 500g semolina flour
- ✓ 2 eggs
- ✓ 250g minced veal
- ✓ half a cup of béchamel sauce
- ✓ 50g salami
- ✓ 100g tuma cheese (or young pecorino)
- ✓ 30g butter
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Let the heady aromas of Sicily whisk you away with these meat-stuffed panzerotti, a timeless classic steeped in family tales and age-old traditions. Each bite brings to life warm summer evenings filled with laughter and good company, where crisp pastry envelopes a tender, flavoursome heart – ideal for sharing special moments with your nearest and dearest.
👨🍳 Preparation
- 1
Sift the semolina flour and mix with two tablespoons of olive oil, the eggs, a pinch of salt, and warm water until you form a soft, smooth dough. Wrap in cling film and set aside.
- 2
Fry the minced veal in butter until cooked through. Allow to cool slightly, then stir in the béchamel, diced salami, and small chunks of tuma cheese.
- 3
Roll out the dough thinly and cut into discs about 10cm across.
- 4
Spoon the filling onto each disc, fold over into a half-moon shape, and seal the edges by dampening them first.
- 5
Deep-fry the panzerotti in plenty of extra virgin olive oil in a large, deep pan.
- 6
Drain off any excess oil on kitchen paper and serve the panzerotti while still warm.
💡 Tips and Variations
- •
For an extra Mediterranean twist, finely chop some black olives and mix them into the filling.
- •
If you prefer a lighter option, bake the panzerotti until golden instead of frying.
- •
Using durum wheat flour for the dough gives a more rustic, authentic texture.
- •
Add a sprinkle of grated pecorino to the filling for an extra savoury depth.
- •
For a vegetarian take, swap the meat for a mix of sautéed mushrooms and cheese, keeping the traditional flavours intact.
- •
To keep the filling juicy, avoid overcooking the meat before stuffing – let it finish cooking during frying.
📦 Storage
- • Store the panzerotti in an airtight container in the fridge for up to two days to preserve their flavour and texture.
- • Reheat them in a moderate fan oven to bring back their crispness before serving.
- • Avoid freezing as it can affect the quality of the filling and the pastry’s delicate crunch.
🍷 Pairing
Pair these meat-filled panzerotti with a crisp Sicilian white wine like Grillo or Ansonica, which balance the richness with fresh, savoury notes. Alternatively, a young Nero d’Avola offers a lovely contrast to the meaty filling. If you fancy something from further afield, a Ligurian Vermentino or a classic Tuscan Chianti would also work beautifully.
Making these panzerotti is like inviting a slice of Sicily into your kitchen – a dish brimming with history and heart. Give it a go, and don’t forget to share this delicious treat with family and friends. It’s sure to bring a little sunshine and plenty of smiles to your table. Happy cooking and buon appetito!
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