Potato and Spinach Gnocchi
15 minEasyEscarole and Smoked Scamorza Panzerotti
Crispy on the outside and flavorful on the inside, these panzerotti combine the delicate taste of escarole with the rich flavor of smoked scamorza cheese.
- Difficulty
- Easy
- Prep Time
- 40 min
- Cook Time
- 20 min
- Servings
- 6 people
Ingredients
- Santa Lucia Yeast for Pizza and Savoury Dishes, 1 bag
- flour 00, 250 g
- water, 150 ml
- estra virgin olive oil, 20 ml
- sugar, 1 teaspoon
- salt, 5 g
- escarole, 200 g
- smoked scamorza cheese, 100 g
Method
Mix the flour with the water, baking powder, sugar, olive oil, and finally the salt, kneading until you obtain a smooth dough.
Let the dough rest for 20 minutes. Meanwhile, sauté the escarole in a pan with a little olive oil.
Once cooled, roll out the dough and cut it into discs. Fill each disc with the escarole and smoked scamorza cheese.
Fold the discs into a half-moon shape and seal the edges well.
Bake at 200°C (390°F) for about 20 minutes.
Let the dough rest for 20 minutes. Meanwhile, sauté the escarole in a pan with a little olive oil.
Once cooled, roll out the dough and cut it into discs. Fill each disc with the escarole and smoked scamorza cheese.
Fold the discs into a half-moon shape and seal the edges well.
Bake at 200°C (390°F) for about 20 minutes.
