Ingredients
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Pasta Dough
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300 gr plain flour
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3 eggs
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Filling
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500 gr chestnuts
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250 gr sausages
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5 bay leaves
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1 spoon olive oil
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1 glove of garlic
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50 gr Parmigiano Reggiano
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to season
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100 gr salted butter
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Parmigiano Reggiano
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3 bay leaves
Directions
Steps
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1
Done
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Boil chestnutsCut every chestnut and let it boil for 30minutes with 3 bay leaves. After leave to cool and peel . |
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2
Done
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Pasta doughPour flour on a wood bench , make a hole in the center and put in the eggs and beat them . Slowly mix all until combined . Rest the dough for 20 minutes. Roll out the dough to a thickness of 2 mm. Cut wide strips 10 cm. Place with spoon a little bit of chestnuts and sausages filling every 3 cm. Overlap the dough strip by closing it. Press with your finger around the filling to make pasta stick well . With a round pasta cutter make the panzerotto. |
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3
Done
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Chestnuts and sausages fillingMeanwhile the pasta's dough resting, mix the peeled chestnuts in a food blender. Pour a spoon of olive oil in a frying pan with one glove of garlic. Add sausages ( I prefer sausages without fennel ) and two bay leaves cook well and season with salt. Mix sausages without garlic and bay leaves in a food blender. Combine chestnuts and sausages in a bowl and add parmigiano reggiano. |
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4
Done
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Cook the panzerottiPour Panzerotti in a boiling water, when they come out from the water are ready. Meanwhile pour butter in a milk pan and simmer until it become brown and add bay leaves and remove the pan from the fire. Drain panzerotti and place four of them in a plate , sprinkle over the parmigiano reggiano and in the end hot brownie butter . |
2 Comments Hide Comments
This is a nice recipe, thank you for the detailed recipe.
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