Panzerotto


Growing up, Friday night was Pizza or Panzerotti night. As often as I can or as time permits I like to keep these traditions with my husband and our children. It is so fun to talk with my sisters and find that they also share some of the traditions from our Italian heritage that we learned from my mom and dad and our grandparents. What has blessed us even more is being able to share them with friends and church family.
This recipe doubled feeds many at a church pot-luck or at a woman’s bible study luncheon. Sharing meals with family and friends is to me one of the most intimate forms of fellowship. Good food and good company seems to invoke good and healthy conversations.
"Then those who revered the Lord spoke with one another. The Lord took note and listened, and a book of remembrance was written before Him of those who revered the Lord and thought on His name." (Malachi 3:16)

Agape′ or Love Feast
~ a religious meal shared as a sign of love and fellowship.


PANZEROTTO

Ingredients

Dough recipe for 2 Panzerotti’s
Pizza Sauce (recipe follows)
½ cup Olive Oil
1 ½ cups Mozzarella Cheese
1 ½ cups Provolone Cheese
½ cup Parmesan Cheese
3 cups Broccoli steamed
5 links cooked Italian sausage to your liking (I use sweet Italian Turkey Sausage)
6 large fresh Basil leaves washed and dried
2 Pizza Pans or Pizza Stones

Laurie’s Pizza dough recipe

6 ½ cups of all purpose flour
2 pkgs. Yeast or 5 tsp. active dry yeast from a jar
2 cups very warm water
1/8 cup red wine
4 tbsp. extra virgin olive oil
pinch of salt

I use my bread machine to mix the dough and then I take it out and let it rise in a large olive oiled dish with a cloth over it for about half an hour.
Or, here are the directions for step-by-step pizza dough makings by Anna Maria Volpi. *note ~ my recipe is slightly different than hers. ☺

http://www.annamariavolpi.com/pizza_recipe.html


"Italian Pizza/Panzerotto” Sauce

1 (16 oz.) can tomato sauce
2 (6 oz.) can tomato paste
1 cup finely chopped onion
2 cloves garlic finely minced
1 bay leaf
1 1/2 tsp. oregano
1/2 tsp. basil
½ cup Chianti (Red Wine)
¼ cup Olive oil
½ tsp. salt (to taste)
* water if needed
** 1/4 tsp. Sugar if needed

Sauté onion and garlic in olive oil until golden and caramelized.
Add remainder of ingredients, starting with sauce and paste; partially cover with lid and simmer 1 to 1 1/2 hours.
*If sauce is too thick add a small amount of water. Sauce should be thicker than pasta sauce.
**If sauce tastes bitter, add 1/4 tsp. sugar.
Cool before using. Makes sauce for 2 large Panzerotto’s.

Make dough. Set aside.
Make tomato sauce. Set aside.
Cook sausage until browned and no pink is showing on the inside.
Slice diagonally ½ an inch thick and around three inches long. Set aside.
Grate mozzarella and provolone cheese. Set aside.
Steam broccoli so that it is tender enough to pierce with a fork but still firm.
Thinly julienne the fresh basil, set aside.

Assemble Panzerotto

Preheat oven to 375°
This is where the fun begins!
Divide all of your ingredients for two Panzerotto’s.
Roll out dough for two Panzerotto’s on a well floured surface to a ¼ inch thickness and to a 16” diameter.
Place dough on pre-pared pizza pan. (spray with non-stick spray)
Spread olive oil on dough surface, sprinkle all over with parmesan.
On ½ of the side of dough spread a thick amount of sauce leaving about ¼ of an inch free for sealing. Layout divided portions of sausage and broccoli. Drizzle with more sauce. Layer top with lots of cheese and basil.
Gently fold remainder of dough over ingredients and pinch to seal.
Repeat process with remainder dough and ingredients.
Put into a preheated oven on middle rack. Cook for approximately 20-30 minutes.
Dough should be golden on bottom and top.

As you get more comfortable with your preparations you will enjoy making modifications to your Panzerotto with ingredients pleasing to your personal palette.
We eat a lot of veggies and I quite often make a vegetarian Panzzi for my hubby and myself.
Explore and enjoy!


Blessings from our home to yours,
Laurie

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