home made focaccia
,
home made pizza recipe
,
panzerotti pugliesi recipe
,
Pizza and Co
,
pizza dough
,
pizza recipe
Ricetta Panzerotti Pugliesi
Tuesday, October 26, 2010
My Grandmother and Grandfather were from Apulia, so my cooking is also influenced by the old recipes from this part of Southern Italy.
When I feel nostalgic I use to make some recipes which I used to prepare together with my Grandma Angelina.
I still remember her, with her little chair, setting up her old wooden working board in front of the window to get a better light.
And then my turn was coming. She used to say:"Check that I don't have any hair on myself" and then "tie my headscarf, I don't want any hair falling in the dough!" and again "tie the apron!".
I was so excited!! Then I had to go to wash my hands, first with soap and than rinse them countless of times to avoid the scent of the soap to "contaminate" the dough. She was so funny!
After all this ritual we could finally start to play.
We kept calling the panzerotti "lè pettl" even if it wasn't the correct name, because it was so funny for all of us children and always made us lough so much!
Ingredients for 4 people
Put 400 gr. of plain flour in a large bowl, considering that the dough will rise of more than the double of its initial volume. Dissolve the yeast in the warm water and add it to the flour.
Work the dough a little bit until the water with the yeast is completely absorbed.
Start working the dough vigorously for 10 minutes, until you get a smooth mixture.
In order to be ready, the mixture must be compact, homogeneous and not sticky.
At the end of this procedure, transfer the dough into a deep bowl, cover it with a tea
towel and rest for at least 1 hour and a half in a warm place. Now, the dough would be
ready, BUT... if you want to get a better leavening and make the dough more digestible,
and if you have the time, do this procedure: After 1 hour and a half work the dough
again for a couple of minutes. Doing that, the dough will deflate. Put it back on the bowl
and cover it again. Repeat the whole thing after another hour. Cover and rest.
When it has doubled its volume, the dough is ready!
Now it's time to prepare your work space: Take some flour and dirty the top of the table
where you'll be working. Take off a bit from the dough (big as a fist) and place it on the
top you will have previously dirty with some flour.
Now flat the dough with a rolling pin and be sure to work it in every direction in order to
get a perfect round base. Work it on both sides.
It's now time to fill the panzerotti:
my favourite filling is : some little cherry tomatoes, cooked ham and cheese.
Another idea could be: cherry tomatoes, capers, anchovies, green olives, oregano and cheese.
Of course you can fill them with your preferred ingredients.
Preaheat a pan with a large dose of seed oil and when it is frying cook the first panzerotto, 5 minutes on one side and 4 minutes on the other one.
Add a pinch of salt and serve straight away.
As always: Buon Appetito!
Le Pettole della nonna Angelina
I miei nonni sono tutti pugliesi, per cui la mia cucina è molto influenzata dalla cultura del cibo pugliese, anzi "sudista" come dico io.
Per cui quando sento un po' di nostalgia provo a ricreare le vecchie ricette della mia nonna Angelina.
Io me la ricordo ancora, con quella "siggtèdd" (seggiolina) di paglia, metteva il suo vecchio pianale di legno accanto alla finestra e spostava le tende perchè la luce doveva essere quella.
E poi il solito rituale che richiedeva il mio coinvolgimento: "controlla che non ho capelli addosso", "legami il foulard che non devono cadere capelli e legami il grembio pulito", poi dovevo lavarmi le mani e lei doveva annusarmele per sentire se avevo usato il sapone e poi me le infarinava perchè non dovevano profumare l'impasto... solo dopo tutto questo si poteva partire a giocare a fare questi panzerotti ...che sinceramente noi chiamiamo ancora "lè pettl" le pettole... solo perchè quando si pronunciava questa parola noi bambini ridevamo, ridevamo tanto...
Ingredienti per 4 persone
Farcitele da un lato come preferite: prosciutto cotto, formaggio e pomodorini ciliegia (queste erano le classiche della nonna) oppure con scamorza, olive, capperi, cipolla e alici (stuzzicano).
Chiudete i bordi aiutandovi con i rebbi della forchetta e in una padella metttete abbondante olio, quando ben caldo iniziate a friggerle, 5 minuti da un lato e 4 dall'altro in pizzico di sale sulla pasta ed addentate immediatamente queste pettl!
When I feel nostalgic I use to make some recipes which I used to prepare together with my Grandma Angelina.
I still remember her, with her little chair, setting up her old wooden working board in front of the window to get a better light.
And then my turn was coming. She used to say:"Check that I don't have any hair on myself" and then "tie my headscarf, I don't want any hair falling in the dough!" and again "tie the apron!".
I was so excited!! Then I had to go to wash my hands, first with soap and than rinse them countless of times to avoid the scent of the soap to "contaminate" the dough. She was so funny!
After all this ritual we could finally start to play.
We kept calling the panzerotti "lè pettl" even if it wasn't the correct name, because it was so funny for all of us children and always made us lough so much!
Ingredients for 4 people
- 400 gr. of plain flour
- 10 gr. of brewer's yeast
- 1 mug of warm water
- cooked ham
- mozzarella or cheddar
- cherry tomatoes
- oregano
- green olives
- anchovies
- capers
- very thin sliced onion
- seeds oil
 |
| prepare the same dough as for the pizza |
Work the dough a little bit until the water with the yeast is completely absorbed.
Start working the dough vigorously for 10 minutes, until you get a smooth mixture.
In order to be ready, the mixture must be compact, homogeneous and not sticky.
At the end of this procedure, transfer the dough into a deep bowl, cover it with a tea
towel and rest for at least 1 hour and a half in a warm place. Now, the dough would be
ready, BUT... if you want to get a better leavening and make the dough more digestible,
and if you have the time, do this procedure: After 1 hour and a half work the dough
again for a couple of minutes. Doing that, the dough will deflate. Put it back on the bowl
and cover it again. Repeat the whole thing after another hour. Cover and rest.
When it has doubled its volume, the dough is ready!
Now it's time to prepare your work space: Take some flour and dirty the top of the table
where you'll be working. Take off a bit from the dough (big as a fist) and place it on the
top you will have previously dirty with some flour.
Now flat the dough with a rolling pin and be sure to work it in every direction in order to
get a perfect round base. Work it on both sides.
my favourite filling is : some little cherry tomatoes, cooked ham and cheese.
Another idea could be: cherry tomatoes, capers, anchovies, green olives, oregano and cheese.
Of course you can fill them with your preferred ingredients.
Preaheat a pan with a large dose of seed oil and when it is frying cook the first panzerotto, 5 minutes on one side and 4 minutes on the other one.
Add a pinch of salt and serve straight away.
As always: Buon Appetito!
Le Pettole della nonna Angelina
I miei nonni sono tutti pugliesi, per cui la mia cucina è molto influenzata dalla cultura del cibo pugliese, anzi "sudista" come dico io.
Per cui quando sento un po' di nostalgia provo a ricreare le vecchie ricette della mia nonna Angelina.
Io me la ricordo ancora, con quella "siggtèdd" (seggiolina) di paglia, metteva il suo vecchio pianale di legno accanto alla finestra e spostava le tende perchè la luce doveva essere quella.
E poi il solito rituale che richiedeva il mio coinvolgimento: "controlla che non ho capelli addosso", "legami il foulard che non devono cadere capelli e legami il grembio pulito", poi dovevo lavarmi le mani e lei doveva annusarmele per sentire se avevo usato il sapone e poi me le infarinava perchè non dovevano profumare l'impasto... solo dopo tutto questo si poteva partire a giocare a fare questi panzerotti ...che sinceramente noi chiamiamo ancora "lè pettl" le pettole... solo perchè quando si pronunciava questa parola noi bambini ridevamo, ridevamo tanto...
Ingredienti per 4 persone
- 400 gr. di farina
- 10 gr. di lievito di birra
- 1 tazza di acqua tiepida
- prosciutto cotto
- mozzarella o sottilette di cheddar
- origano
- pomodorini
- cipolle
- alici
- capperi
- olive
- olio di semi per friggere
Farcitele da un lato come preferite: prosciutto cotto, formaggio e pomodorini ciliegia (queste erano le classiche della nonna) oppure con scamorza, olive, capperi, cipolla e alici (stuzzicano).
Chiudete i bordi aiutandovi con i rebbi della forchetta e in una padella metttete abbondante olio, quando ben caldo iniziate a friggerle, 5 minuti da un lato e 4 dall'altro in pizzico di sale sulla pasta ed addentate immediatamente queste pettl!
