These crispy, golden turnovers can have various fillings such as ricotta, tomatoes, spinach, jam, and more. But you can get a bit creative and use whatever you like. I had only cabbage, carrot, and mushrooms in my fridge, so I used these veggies as a filling for my panzerotti.
Happy Cooking! ♡ Natasha
Ingredients For the dough 1 tsp active dry yeast 1 glass of warm water 2 teaspoons of salt 1 teaspoon sugar 3 +/- cups wheat flour 1 tablespoon oil
For the filling 1 large onion 2 cloves garlic 1 medium carrot mushrooms little cabbage salt black pepper Italian herbs (like oregano, etc.) + coriander
Method 1. I listed the ingredients as they go in the recipe. This means if you see the yeast in the first place, then you take the yeast. Then goes water, then salt, etc. That’s easy. Mix everything together. The dough shouldn’t stick to the bowl.
2. Then grease the dough with some oil and cover it with a clean kitchen towel. Wait for approximately 50-60 minutes.
3. In the meantime, you can start making the filling. Peel and finely chop onions and garlic. Then chop the cabbage, dice mushrooms, and grate carrots.
4. Heat vegetable oil in a frying pan over medium heat. Fry onion and garlic until the onion is translucent.
5. Add other vegetables and soften them for another 10-15 minutes.
6. Then take the dough and roll out the small dough balls into circles. Add approximately one tablespoon of the filling on one half of the dough circle. Fold the remaining empty half of the dough over the filling and seal the edges with a fork.
7. Fill a cooker or a frying pan with vegetable oil, approximately 5- cm high, and heat until the oil starts boiling. Fry the turnovers in batches from both sides until they are nicely brown. But be sure not to put too many turnovers at a time because they may stick together. Use paper towels to remove excess oil of panzerotti.