List of Ingredients
- 9 OZ. of Savoy cabbage
- 1 1/3 C. of Italian 00 flour
- 1 1/2 C. of whole wheat flour
- 1/4 C. of chopped leeks
- 1 1/4 OZ. of prosciutto crudo
- 1 1/4 C. of bitto, fontina or similar cheese
- 1/3 OZ. of fresh brewer’s yeast
- 1 shallot
- Garlic
- Parsley
- Peanut oil
- Extravirgin olive oil
- Salt
Method
Sift the flour into a bowl, add the crumbled yeast, 2 tablespoons plus 2 teaspoons extra-virgin olive oil, 3/4 cup of warm water and a pinch of salt and continue preparing the dough as in the classic recipe, forming 8 dough balls; cover them with plastic wrap and allow to rise for 30 minutes. Mince the green onion and fry it in a saucepan with a little oil, a garlic clove and a bay leaf, for 2-3 minutes.
Clean the cabbage and slice it into shreds, then clean the leek and slice it into rounds; add these vegetables to the saucepan with the green onion and cook them over high heat for 1 minute, then lower the heat to the lowest setting, add a pinch of salt and a ladle of water and let everything stew, covered, for about 20 minutes. Turn off the heat and add a large bunch of minced parsley. This is the filling.
Cut the cheese into small cubes and cut the prosciutto into thin strips. Stretch each ball of dough with your fingers on a floured work surface to form 8 disks about 1/10 inch thick and 7 inches across. Top each one with a spoonful of the filling, a few cubes of cheese and strips of prosciutto, then fold them over to form half circles and firmly seal the edges together with your fingers. Fry the panzerotti two at a time in hot peanut oil (about 330°F, or test the oil with a bread crumb, and when the crumb turns golden, the oil is hot enough) for 3-4 minutes, turning frequently. Drain them on paper towels and serve immediately.