Skip to main content

Ricotta & Mortadella Bites (Mini panzerotti ricotta e mortadella)

Image
By my Italian cuisine
This is my revisited mini version of the original "Panzerotti" from my auntie Maria. They remind me my childhood in Italy, those kind of things I will never forget... today I love to make these bites for my friends. The main ingredients are the wine pastry (made of flour, olive oil and white wine), ricotta and mortadella with a sprinkle of marjoram. A perfect appetizer, surprisingly tasty!
 Makes about 12 bites
Ingredients:
- For the pastry
200gr all pourposes flour
70 dry whiteh wine
50 Extra virgin olive oil
A good pinch of salt
- for the filling
200gr Italian Ricotta (better if sheep's milk ricotta)
150gr Mortadella chopped
2 eggs
50gr Grated Parmigiano Reggiano
1 teaspoon of dried or fresh marjoram
A pinch of freshly grated nutmeg
Salt and pepepr to taste
- For the glazing
1 egg
1 teaspoon of marjoram
 Preapare the pastry Add all the pastry ingredients in a mixing bowl or in a food mixer and mix till you get the a mixture as you see it in the photo.
Pour the mixture in a floured workingtop and work it till you get an even ball of pastry. Cover with a kitchen towel and make it rest for 10 minutes. In the meanwhile preheat the oven 180C°(360F°) and prepare your ricotta filling.

In a mixing bowl add ricotta, beaten eggs, grated Parmesan, marjoram, pepper, nutmeg and salt to taste. Mix till you get a creamy mixure, add the chopped mortadella. Reserve the mixture in the fridge.
Roll out  the pastry with a rolling pin.
Roll it till you get a large circle of 1cm height.
Cut the rolled pastry in the shape you need, I use the cups as you can see in the photo.
Cover the cup with the cut pastry, fill with the ricotta mixture.
Cover with another piece of pastry and fix the borders with a fork.
Glaze with the beaten egg and sprikle with the marjoram. Proceed filling all your cups. Place them in the preheated oven. Cook for 15 minutes, untill the top gets gold brown. Take out and let cool.
Your ricotta & mortadella bites are ready! Serve warmish or cold. Buon appetito!
Labels:

Comments

  1. FedericaJanuary 24, 2012 at 4:02 PM

    I'm so loving your recipes! I'm going to try this. Here in Italy we have many different types of cured meat, but mortadella is definitely the one I love the most. This is also a good recipe: Endive stuffed with mortadella http://goo.gl/55M40

    ReplyDelete
    Replies
    1. my Italian cuisineJanuary 31, 2012 at 3:56 PM

      Nice to hear you love my recipes ;) ... will try the Endive mortadella stuffed, must be really good...keep on posting your comments, cheers ;) Myitaliancuisine

      Delete

Post a Comment

Popular posts from this blog

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr...
4 comments
Read more

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

By my Italian cuisine
These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough  see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants.  Place them on an oven tray with parchment paper and make them rest for one hour. In the me...
1 comment
Read more

Pizza with Porcini mushrooms (Pizza ai funghi porcini)

By my Italian cuisine
Probably one of my favourite Pizzas. Funghi Porcini are so tasteful...we do not need any other ingredient  to be added on this pizza...except mozzarella of course and if you like a taste of white trufle oil (olio al tartufo bianco). Una delizia! Enjoy! For the dough and the cooking method please see the basic pizza making instructions here For 1 round pizza Ingredients: 1 ball of pizza dough follow recipe here:  how to make a great pizza at home 2 medium fresh Porcini or a small package of frozen Porcini 1 medium mozzarella Few basilic leaves 2 tbs Extra virgin olive oil half garlic clove chopped 1 teaspoon of finely cut parsley White Truffle oil (optional) Instructions: Preheat your oven 230-250C°. Pour the olive oil in a frying pan, add the chopped garlic, cook on medium heat till golden, add the Porcini, cook for few minutes, add the finely cut parsley and salt to taste. Keep aside. Place the pizza dough ball on  floured worktop, roll it ...
Post a Comment
Read more