Broccoli and Anchovy Panzerotti
- Energy Kcal 405
- Carbohydrates g 39.7
- of which sugars g 4.1
- Protein g 9.7
- Fats g 23
- of which saturated fat g 4.2
- Fiber g 2.1
- Cholesterol mg 8
- Sodium mg 351
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 10 min
- Makes: 10 pieces
- Cost: Low
- Note + the rising time of the dough
PRESENTATION
Panzerotti ai broccoli e acciughe—now that's a dish worth sharing. Seriously good. If you wander through central and southern Italy, you’ll see these tasty half-moon pockets. They’re stuffed with all kinds of deliciousness, but the combo of broccoli and anchovies? Really special.
The dough? It's tender and soft. Some people love using pizza dough, while others go for a potato-based version. And look, both have their charm. In certain spots, they adore their panzerotti fritti con broccoli e acciughe—crispy and super tasty. But some prefer baking them for a softer touch. Thing is, no matter how you cook them, the filling is what keeps folks coming back.
You’ve got melty mozzarella that turns so so gooey, blending perfectly with the tangy zing from anchovies and the mild taste of broccoli. Fancy a twist? In some areas, they switch anchovies with olives—plenty of room for creativity, for sure.
On pizza nights in Italy, it’s all about gathering around for panzerotti. Pretty much a big deal. Friends and family chat away as these warm, stuffed pockets arrive straight from the oven or fryer. Panzerotti ai broccoli e acciughe often show up as a snack, appetizer, or main dish if the mood hits right. They’re perfect—golden and moist, bursting with flavor but not too heavy.
What’s awesome about the ricetta panzerotti broccoli acciughe is how easy it is to tweak. Want a vegetarian vibe? Just skip the anchovies and toss in more veggies. Some families add leafy greens or a pinch of red pepper flakes for a spicy kick. Really, any twist gives you that warm, traditional Italian food feeling.
Whether you fry them for a crispy finish or go for panzerotti al forno con broccoli e acciughe for a lighter touch, these treats belong at any table. Especially when everyone's craving something homemade and special. So, grab a plate. Can't go wrong.
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INGREDIENTS
- Ingredients for the dough of 10 panzerotti
- Water 1 ¼ cup (285 g) - lukewarm
- Brewer's yeast 0.8 tsp (3.5 g)
- Sugar 1 tsp (5 g)
- Type 00 flour 2 cups (250 g)
- Extra virgin olive oil ½ tbsp (7.5 g)
- Manitoba flour 2 cups (250 g)
- Coarse salt 2 tsp (10 g)
- For the filling
- Mozzarella cheese 1.1 cups (125 g)
- Broccoli 12.3 oz (350 g)
- Anchovies in oil 0.7 oz (20 g)
- Fresh chili pepper 1 - (small)
- Garlic - half clove
- For frying
- Vegetable oil to taste
How to prepare Broccoli and Anchovy Panzerotti
To prepare the broccoli and anchovy panzerotti, pour a small amount of lukewarm water from the total amount into a small bowl, and add the dry yeast, mix, and add the sugar 1. You can also use fresh yeast: in this case, the dose is 10.5 g. Divide the remaining lukewarm water in half, and in one half, dissolve the salt 2, in the other, pour the oil. In a large bowl, place the sifted all-purpose flour and bread flour, then pour the yeast dissolved in water 3.
Also add the water in which you dissolved the salt 4 and the oil, then mix first with a fork 5, then when the liquids are absorbed, start kneading vigorously in the bowl 6.
Transfer the dough to a lightly oiled work surface and continue working it 7 to obtain a smooth and soft dough 8. Divide the dough into 10 parts, each weighing about 2.8 oz 9.
Shape each part into a ball. Place the dough balls on a baking sheet lined with parchment paper, spaced well apart 10, and let them rise in a turned-off oven with the light on or covered with a cloth and a blanket, until they double in size (it will take about 2 hours). Meanwhile, focus on the filling: wash the broccoli and detach the florets from the main stem. Blanch the broccoli in lightly salted boiling water for a few minutes to soften them 11, then drain them with a slotted spoon 12.
And immerse them in a bowl with ice water 13: in this way, as they cool, they will not lose their bright color. Take the mozzarella, cut it into small cubes 14, and let it drain 15 to remove excess whey.
In a pan, pour the oil and sauté the half garlic clove over low heat, being careful not to burn it. As soon as it is golden, remove it and add the chopped fresh chili pepper and anchovy fillets drained from the preserving oil 16. Then chop the blanched broccoli florets 17 and add them to the anchovies 18.
Mix and cook the broccoli and anchovies for about 10 minutes 19. When the dough balls have doubled in volume 20, take each one and roll it into a disc about 8 inches in diameter 21.
Place a generous spoonful of filling in the center 22. Close the panzerotto, forming a half-moon, and seal the edges well by pressing with your fingers 23, then the dough around the filling 24.
Press along the entire edge with your fingers to create the typical wavy decoration of panzerotti 25, then cut away the excess dough with a fluted pastry cutter to finish it better 26. Once ready 27
In a large pot, heat the seed oil (use a kitchen thermometer to ensure the temperature does not exceed 340-355°F) and fry 1-2 panzerotti at a time to avoid lowering the oil temperature too much 28. Turn them on both sides until they are golden 29. Drain them on absorbent paper 30 and serve the broccoli and anchovy panzerotti while still hot!