Panzerotti

January 12, 2010

Parties and picnics are popular at this time of the year as we relax and catch up with family and friends. Usually these are occasions where everyone takes along something to share at meal time.

During the year we shifted to a new settlement of town houses. Everyone was in the same boat – we didn’t know our neighbours, it was the middle of winter so we weren’t loitering about outside bumping into one another. One neighbour slipped a circular in the letterboxes suggesting we gather at a local pub one evening to “meet the neighbours”.

It was a brilliant idea and broke the ice. We soon got to know one another and the circle widened as more people moved in. The pub gathering became a monthly thing.

We discovered we shared a love of good food. We live a hundred metres from a local market where it’s so easy to drop in and pick up the ingredients for meals for the next couple of days. And we’ve all been busy swapping recommendations for local cafes, pubs and restaurants – there are many in easy walking distance.

When someone suggested we have a New Year’s Eve party in our communal courtyard, many hands went up. Tables were set up and we all arrived with our contributions for the meal.

One of my offerings was a platter of Italian panzerotti. These little savoury pies to down well with a glass of beer or wine. They’re easy enough to make and although it might seem a bit cross-cultural, I recommend using wonton wrappers  as an easy option for the pastry. A 500g pack will yield enough for six or seven dozen panzerotti.

You can bake or deep-fry the little pasties. I’ve tried both and think I prefer the fried ones though these ones were baked. To fry, do them in batches in a wok. The pastry will puff up and you’ll hear a change in the sound of the frying once the savouries are cooked.

You can play with the filling ingredients, adding some finely chopped mushrooms or capers or finely chopped semi-dried tomatoes. The basics are the cheeses and eggs.

Panzerotti

1 500g packet of wonton wrappers
225g ricotta cheese
100g well flavoured cheddar
100g parmesan
100g mozzarella
200g spicy sopressa or other hot salami, finely chopped
2 spring onions, finely chopped
1 cup finely chopped flat-leaf parsley
2 large eggs
salt and pepper

Place the ricotta in a bowl. Grate or finely chop the other cheeses and add to the bowl with the onions and parsley.

Crack in the eggs and mix well with the other ingredients. Season with salt and freshly milled pepper.

Place several wonton wrappers on a board or bench and put a teaspoon of the mixture in the centre of each. 

Dampen the edge of the dough and fold each wrapper into a triangular shape, pressing the edges well to hold them together.

Use a fluted biscuit cutter to cut each little pie into a half-round shape. Leave to set for about half an hour.

Heat some vegetable oil in a wok – a depth of about 5cm works well.

Turn the heat back a little and fry the pastries in batches, turning once, till golden. Drain on paper towels.

If you prefer to bake the panzerotti, brush the tops with a little beaten egg, place on a baking tray and bake in a pre-heated oven at 190C for about 20 minutes till golden.

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