Panzerotti Di Ricotta E Mozzarella Recipes

Steps:

• Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
• Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
• Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
• Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
• Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!

Steps:

• For the dough: Break up the yeast in 2 cups lukewarm water and let dissolve completely. Pour the flour and salt onto a smooth work surface and create a well in the middle. Pour the water and yeast mixture into the well, a little at a time, and then mix by drawing some of the flour from the inner edge of the well into the water until all the flour has been drawn in. Once the yeast mixture has been incorporated, work in the wine and oil until you can create a ball of dough. Knead by rolling the dough back and forth, stretching it out with one hand and rolling it back with the other until smooth and almost spongy, about 5 minutes. Cover with a damp dishtowel and leave at room temperature 1 hour (the dough will double in size). Now you're ready to roll it out and make the panzerotti.
• For the filling: Meanwhile, thoroughly combine the ricotta, pecorino and mozzarella in a mixing bowl.
• For assembling: Roll the dough out flat or run through a pasta machine to create 2 long, 3-inch-wide sheets. Lay 1 sheet of dough on a floured work surface and place small dollops of cheese filling 3 inches apart. Lay the second sheet of dough on top and pinch the dough in between the cheeses. Cut out the individual pockets using a knife. Fry in olive oil, and then let cool before serving.

Steps:

• Pass the ricotta through a fine mesh sieve and salt lightly. Check the taste. Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta. Drain when al dente, saving 1/4 cup of the cooking water. Stir the water into the ricotta until well blended. Toss the pasta and ricotta together with a grinding of pepper and serve the almonds and pistachios on the side, allowing each diner to sprinkle his own top alternatively, toss the nuts with the pasta, then serve.

Steps:

• Add the strands of lemon zest to the bagna cauda and stir to combine.
• From each branch, remove most of the rosemary leaves, leaving 1 1/2 to 2 inches of 1 end covered in leaves. Place a bread slice on the work surface, and put a piece of mozzarella on it, followed by a fresh bay leaf, optional. Repeat 1 more time, ending with a slice of bread. You should have a stack that has 3 slices of bread and 2 slices of cheese. Continue with the remaining ingredients, to make 4 stacks total. (If you can't find large rosemary branches, substitute wooden skewers. Soak the wooden skewers in cold water for 20 minutes. As you're assembling, put a few sprigs of fresh rosemary throughout.)
• Using the leafless end of a rosemary sprig, skewer 1 of the stacks through the center, leaving the rosemary leaves exposed on the other end. Turn the stack on its side and, entering from the opposite end, insert another rosemary sprig, leaving the leaves sticking out of the other end. Brush the entire skewer lightly with olive oil, and sprinkle it with a pinch of salt and pepper. Continue in the same manner with the remaining stacks.
• To grill: Place the skewers on the hottest part of a charcoal or gas grill and cook for 1 to 2 minutes, turning frequently, until the cheese just begins to soften and the bread begins to brown.
• To bake: Preheat the oven to 400 degrees. Place the skewers on a baking sheet and cook about 5 minutes.
• Carefully transfer the skewers to a plate and drizzle with a generous amount of the bagna cauda. Scatter with parsley leaves.
• Using a mortar and pestle, pulverize the garlic and anchovies into a smooth paste.
• Transfer the paste to a small saucepan. Add the butter and olive oil and bring to a simmer over low heat. Continue simmering for about 5 minutes. Remove the pan from the heat and stir in the lemon zest and lemon juice. Season with salt, to taste.

Steps:

• Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredient together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.