fbpx
Panzerotti castagne e salsiccia

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Pasta Dough
300 gr plain flour
3 eggs
Filling
500 gr chestnuts
250 gr sausages
5 bay leaves
1 spoon olive oil
1 glove of garlic
50 gr Parmigiano Reggiano
to season
100 gr salted butter
Parmigiano Reggiano
3 bay leaves

Nutritional information

20g
Protein
15g
Carbs
450
Calories
3g
Sugar
12g
Fat
10g
Sat Fat

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Panzerotti castagne e salsiccia

Cuisine:
  • Serves 5
  • Hard

Ingredients

  • Pasta Dough

  • Filling

  • to season

Directions

Share

Steps

1
Done

Boil chestnuts

Cut every chestnut and let it boil for 30minutes with 3 bay leaves. After leave to cool and peel .

2
Done

Pasta dough

Pour 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.

3
Done

Chestnuts and sausages filling

Meanwhile 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.

4
Done

Cook the panzerotti

Pour 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 .

Annapaola

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Crostata di ricotta, marmellata di albicocca e pinoli
next
Soft Mascarpone Cake
previous
Crostata di ricotta, marmellata di albicocca e pinoli
next
Soft Mascarpone Cake

One Comment Hide Comments

Add Your Comment