Panzerotti with ricotta and turnip greens
- Vegetarian
- Energy Kcal 318
- Carbohydrates g 37.4
- of which sugars g 2.1
- Protein g 7.4
- Fats g 15.4
- of which saturated fat g 2.67
- Fiber g 1.6
- Cholesterol mg 8
- Sodium mg 409
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 5 min
- Makes: 16 pieces
- Cost: Low
PRESENTATION
If you're on the hunt for a tasty treat from Southern Italy, you really can't go wrong with Panzerotti con ricotta e cime di rapa. Coming straight from Apulia, these super crispy half-moon pastries offer up a perfect mix of textures and flavors. The crispy golden exterior? Hides a rich, creamy filling made from blanched cime di rapa and ricotta—plus, there's a bit of fresh chili pepper that adds a gentle heat. This blend of tender greens and smooth cheese, accented by the chili, creates a flavor that's both moist and intriguingly sharp. It's a real tribute to the authentic taste of Southern Italy.
In Apulia, these Italian stuffed pastries are pretty much a staple at family gatherings—from relaxed Sunday lunches to fun evenings with friends. They work great as an appetizer or a second course, offering a special yet easy-to-share experience. And here's the thing: the beauty of this panzerotti recipe lies in its simplicity, delivering strong taste with basic ingredients. Blanching the cime di rapa cuts down its bitterness, while the chili pepper spices things up just right. When you bite into one, the golden shell gives way to the softest filling that's both tangy and a little earthy.
Plus, in Apulia, some folks go for a lighter version by using the greens in a panino. But, honestly, nothing quite beats homemade panzerotti for that genuine street food feel. It’s one of those authentic Italian recipes that’s perfect for sharing—everyone can just grab one and enjoy. It’s clear why this traditional Italian street food keeps showing up at parties and family dinners. People love the crispy and creamy combo, and it’s a snack that adds a touch of fun to any gathering. Whether you’re a fan of savory pastries or eager to explore regional Italian cuisine, panzerotti with ricotta and cime di rapa is a must-try. They’re a simple yet seriously delicious way to bring a taste of Italy into your home, making any meal a little more special.
- INGREDIENTS
- Ingredients for 16 Panzerotti
- Pasta disks 16
- Ricotta cheese 1 cup (250 g)
- Broccoli rabe 7.1 oz (200 g) - (fresh)
- Fresh chili pepper 1
- Fine salt to taste
- Black pepper to taste
How to prepare Panzerotti with ricotta and turnip greens
To prepare the panzerotti with ricotta and turnip greens, start by cleaning and blanching the vegetables in salted water. Drain the cooked turnip greens, drying them as much as possible, then chop them 1 and set them aside to cool. Cut the chili pepper lengthwise and use a knife to remove all the seeds inside 2, then chop it finely 3.
In a bowl, place the ricotta 4, adjust with pepper and add the chopped chili pepper: mix the ingredients well with a whisk until you get a soft and creamy consistency. Finally, add the chopped turnip greens 6 and incorporate these well too.
Take the dough disks out of the package 7, remove the film they rest on, and place them on the work surface. Fill each disk with 20-25 grams (approximately 0.75-0.88 oz) of ricotta and turnip greens, placing the mixture well in the center with the help of a spoon 8, then slightly moisten the edges with a little water, using a kitchen brush. Now fold the disk over itself 9
and seal the edges by pressing them with the tines of a fork 10. Heat the vegetable oil to a temperature of 340-355°F and gently immerse the panzerotti with the help of a skimmer 11. Cook them for 4-5 minutes, they should be well golden on the surface.
Your panzerotti with ricotta and turnip greens are ready 12, serve them hot.