Panzerotti with vegetable cream and vegetables

FOR THE FRITTIMPER THE FRITTIMPER THE FRITTIMPER THE FRITTIMPER THE FRITTIMPER THE FRITTIMPER THE FRITTIMPER THE FRITTIMPER THE FRITTIMPER THE FRYING.

Procedure

In a bowl or in a stand mixer, combine all the dough ingredients and knead until soft and smooth. Let the dough rest for about 30 minutes, covered with plastic wrap, then divide into 18 balls, cover again with plastic wrap, and let it rest for a couple of hours.

Peel and cut the potatoes, boil them, then peel and mash them with a potato ricer. Using a large-hole grater, grate the zucchini, squeeze it out with your hands, and add it to the potatoes. Add the egg, salt, and herbs, and mix. You can also add grated cheese if desired.

Dust the dough with cornstarch and, using a rolling pin, roll out the dough balls to about 20 cm thick. Roll out about half at a time.

Take the sheets of pastry starting from the first one you rolled out and fill with about a spoonful of filling as in the image, then wet the half outline with a wet brush, fold the pastry in half and fix it well with the help of a fork.

Fry the panzerotti in a pan with oil or in the deep fryer and let them absorb on absorbent paper.

The chef recommends:

Serve the panzerotti immediately hot or lukewarm.

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