Emilia-Romagna Recipes
Panzerotti di Parma

Panzerotti di Parma

Panzerotti Filled with Parmigiano-Reggiano Cream

How to make the Panzerotti Filled with Parmigiano-Reggiano:

Mix the flour with eggs and salt, knead and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, bring the milk cream with freshly grated Parmigiano-Reggiano cheese, salt, pepper and nutmeg to a boil. Let cool and add the ricotta cheese.
Roll the dough out as thinly as possible. Cut it into triangles using a pastry cutter and fill each one with the cold filling, then close the edges by pressing them together.

Preparation for the Sauce
Clean and thinly cut the artichokes and porcini mushrooms. Saute' the sliced shallot, add the vegetables, sprinkle with white wine. Let evaporate, add salt, pepper and broth.

Presentation of the Dish
Boil the triangles in salted water, drain and dress with the sauce. Gently stir in Parmigiano-Reggiano cheese and butter, then serve with freshly chopped basil leaves.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM