PANZEROTTI CON SALSICCIA

ingredients

• 4 balls of ready-made pizza dough
• 500 g kale or cavolo nero
• 2 msk olive oil
• 1 garlic clove, finely chopped
• 1 red chilli pepper, finely chopped
• 400 g Nonna Elide Salsicciafärs
• 300 g scamorza cheese
• Olive oil for brushing or Neutral deep-frying oil (e.g. peanut oil or rapeseed oil)

Here's how

• Rinse and clean the kale. Chop it roughly. Heat olive oil in a large pan and fry the garlic and chilli pepper until fragrant. Add the kale and fry until it softens. Leave to cool and store in the fridge if prepared in advance.
• Portion the salsiccia mince into 16 equal parts (about 25 g per portion). The mince is used raw and cooks during the frying or baking. Cut the scamorza cheese into thin slices.
• Divide the four ready pizza doughs into four equal parts each, so you get a total of 16 pieces. Flatten each piece of dough with your fingers into a round, about 12 cm in diameter.
• On each round, place a few slices of scamorza, a portion of the prepared kale and a portion of raw salsiccia mince. Fold the dough over the filling into a half-moon shape and pinch the edges carefully together to seal.
• Oven method: Preheat the oven to 225 °C. Place the panzerotti on a baking tray lined with baking paper and brush with a little olive oil. Bake in the middle of the oven for 15–18 minutes, until golden and cooked through.
• Deep-frying method: Heat neutral deep-frying oil (e.g. peanut oil or rapeseed oil) in a deep pan to about 180 °C. Fry the panzerotti one at a time and turn them often until golden brown and crispy. Drain on kitchen paper.
• Serve warm

Nonna vet bäst.