Buckwheat panzerotti
Buckwheat panzerotti
Fresh laminated egg and buckwheat pasta filled with radicchio and speck
Buckwheat panzerotti – ingredients:
Pasta 50%: durum wheat, egg 22% buckwheat 6%, water.
Filling 50%: ricotta (whey, cream, milk, salt), radicchio puree 21%, potato flakes (dehydrated potatoes (99%), spices), speck 9%, bread crumbs (soft wheat flour type 0, yeast, salt), mixed cheese (milk, salt, rennet, lyzozyme, natural seasonings, salt, pepper.
Cooking time: 4-5 minutes
Buckwheat panzerotti recipe
INGREDIENTS
For the filling:
200 gr. of radicchio
70 gr. speck
200 gr. ricotta
80 gr. Parmesan
60 gr. breadcrumbs (if necessary)
virgin olive oil Extra
pepper q.s.
a clove of garlic
200 gr. butter
For the pasta:
150 gr buckwheat
150 g flour 00
2 eggs
1 cucchiaioolio extra virgin olive oil
salt to taste
water as needed
PREPARATION
Put the sifted flour in a heap on a pastry board. Add to the eggs, oil, salt, and knead until dough is firm and smooth. If you do not mix well, add a little ‘of water. Place the dough in the shape of the ball in a cloth or wrapped in plastic wrap and let stand a few hours at room temperature (in the refrigerator if it’s hot).
To prepare the filling carefully wash the radicchio and cut it into small pieces. In a pan, fry 3-4 tablespoons extra virgin olive oil and a clove of garlic (taking care to remove the filament central green garlic). Add the radicchio, a pinch of salt and cook for about 15-20 minutes. Remove from heat. Chop the chicory with an immersion blender in such a way as to obtain a cream. Cut the bacon into small pieces, add the cream, pour the ricotta and mix well. If the mixture is too liquid you can add 60 grams of breadcrumbs.
After completing the preparation of the dough and filling, we see how to shape the ravioli: First, roll the dough, forming thin sheets with the help of a wooden rolling pin or with the pasta machine for the preparation of the pastry. Divide the dough into two halves. Spread the filling on one half of the dough, using a spoon and forming balls large as marbles, spaced apart. Cover with the other half of the dough. With the fingers to pressure between a ravioli and the other, so as to seal them. Cut the ravioli with a cutter grooved, giving the desired shape to ravioli.
Other products from Pastificio Fontana
Traditional recipes made with the most innovative systems of production and storage of the product.
In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.
The recipes from Pastificio Fontana
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