Christmas panzerotti from Basilicata with reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena

by Enza Crucinio - Policoro (MT)

Serves 4

 

For the pastry

  • 500 gr. - White flour
  • 75 gr. - Lard
  • 50 gr. - Sugar
  • 2 - Eggs
  • 5 gr. - Salt
  • Baking soda
  • White wine for kneading
  • Zest of one lemon

 

For the filling

  • 300 gr. - Boiled and mashed garbanzos
  • 50 gr. - Honey
  • 50 gr. - Sugar
  • 100 ml. - Amaro lucano
  • 50 gr. - Chocolate chips
  • Teaspoon cinnamon
  • Orange zest
  • Grated zest of one lemon

 

For the Aglianico reduction

  • 300 gr. - Sugar
  • 1 lt. - Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
Christmas panzerotti from Basilicata with reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena 1
Christmas panzerotti from Basilicata with reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 5 Grapes

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Procedure

For the pastry

  • 1

    Prepare the pastry and let it rest in the refrigerator for one hour.

 

For the filling

  • 1

    Boil the garbanzos and mash until very smooth, add all ingredients and mix gently.

  • 2

    Roll out the pastry and cut into disks. Place a teaspoon of mixture on top, seal them and fry in abundant hot oil. Drain.

 

For the Aglianico reduction

  • 1

    Boil the balsamic vinegar with the sugar and reduce by 1/3.

 

Arrange the dish

Place on a serving plate and sprinkle with powdered sugar, top with the reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena and serve.

Christmas panzerotti from Basilicata with reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena 3
Associazione

APCI

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