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Panzerotti with chicory, sausage, and provola

17/11/2023

The panzerotti with chicory, sausage, and provola are a delicious variation of the classic Apulian panzerotto. Here’s how to prepare them:

Ingredients

  • 500 g of pizza dough
  • 300 g of chicory
  • 200 g of sausage
  • 200 g of smoked provola cheese
  • Extra virgin olive oil
  • Salt
  • Pepper
  • 1 clove of garlic

Preparation

  1. Begin by cleaning the chicory, removing any tougher outer parts, and blanching it in salted water for about 10 minutes. Drain the chicory and squeeze it well to remove all the excess water.

  2. In a skillet, brown a clove of garlic with a drizzle of extra virgin olive oil. Remove the garlic and add the crumbled sausage. Let it cook until it’s well browned, then add the chicory, seasoning with salt and pepper to taste.

  3. Remove the skillet with the sausage and chicory from the heat and let the mixture cool. Meanwhile, cut the smoked provola cheese into cubes.

  4. Roll out the pizza dough on a floured surface, creating circles of about 10-15 cm in diameter.

  5. At the center of each dough circle, put a spoonful of the sausage and chicory mixture and a few cubes of provola.

  6. Close the panzerotti by sealing the edges well - you can press them with the tines of a fork.

  7. At this point, you can choose to fry the panzerotti in plenty of oil until golden or bake them in a preheated oven at 200 °C for about 15-20 minutes, until they are puffy and golden.

Remember to let the panzerotti rest for a few minutes before serving, so that the filling settles and is not too hot.

Curiosity

The panzerotto, similar to a calzone, has its origins in the humble Apulian cuisine and is cooked in many variations with different types of filling. Tradition dictates that it should be fried, but the baked version has become popular for those looking for a less fatty and equally tasty option.