As a child, Aunt Lucy once a week was awakened at dawn by the mother to prepare the bread, 10 kg of flour by kneading for hours. As the sun rose and hands were in the dough, little Lucia and her sister Marianna waited with trepidation about 9 am, the time when the bread from mixing the mother would have made of simple and delicious pancakes.
Now imagine these fritters mozzarella and tomato ... what are we talking about?
Obviously one of the most delicious foods ever, and if you've never been in Puglia, I'm sorry for you but you do not know the real flavor of turnovers, a mixture of tradition and conviviality.
To us, and not acquired grandchildren of Aunt Lucy, the panzerottata is a ritual in which no one can escape. It is a real test of endurance: there are those who after the third panzerotto sits on the bench, who does not dare to say how many he ate and then there are the more daring, you can move beyond the dreaded number ten.
Now imagine these fritters mozzarella and tomato ... what are we talking about?
Obviously one of the most delicious foods ever, and if you've never been in Puglia, I'm sorry for you but you do not know the real flavor of turnovers, a mixture of tradition and conviviality.
To us, and not acquired grandchildren of Aunt Lucy, the panzerottata is a ritual in which no one can escape. It is a real test of endurance: there are those who after the third panzerotto sits on the bench, who does not dare to say how many he ate and then there are the more daring, you can move beyond the dreaded number ten.
The preparation of panzerotti is very simple: the base of panzerotto is very similar to that of bread and pizza. The classic filling is made from mozzarella and tomatoes, but there are many variations to the ricotta forte, also known in the dialect of Bari cottage cheese "squanta" (ie spicy).
PANZAROTTI aka Calzone
No comments:
Post a Comment