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    You are in: Home / Recipes / Italian Panzerotti Recipe
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    Italian Panzerotti

    Italian Panzerotti. Photo by Pets'R'us

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    Wild Thyme Flour's Note:

    Very much like pancake canelloni, but with a twist. These can be made a day ahead, but without coating in the tomato sauce. Coat with the sauce just before baking.

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    Units: US | Metric



    Tomato sauce


    1. 1
      To make pancakes: Place the milk and the eggs in a blender and mix briefly. Add the flour, nutmeg and melted butter and mix BRIEFLY once more. Do not over mix or else the mixture will have too many bubbles. Should this happen let it rest for half an hour before using. Season with salt and pepper.
    2. 2
      Using a frying pan, or crepe pan of about 20-22 cm in diameter brush with butter and start making the pancakes. I use about a quarter cup mixture for each pancake. Grease the pan between each pancake.
    3. 3
      For the filling: Mix the ricotta, parmesan, egg, chopped spinach, salt, pepper and a pinch of nutmeg.
    4. 4
      Tomato 'Spring' Sauce: Peel and remove the seeds from the tomato, place in a blender with 5 basil leaves,1 tbsp olive oil salt and pepper.
    5. 5
      Fill the pancakes with the ricotta mixture and roll up like canelloni.Cut each rolled up pancake into 4 slices, each slice will be left with a loose pancake end. Stuff this end into the bottom to stop the ricotta from leaking out, they should look like little cups. Place in a buttered lasagna dish, open side up.
    6. 6
      Pour sauce, besciamelle on and around the panzerotti, dust with more parmesan cheese and bake at 200°C for 20 minutes.

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    Ratings & Reviews:

    • on October 15, 2008


      An interesting recipe that was also fun to make! I halved the recipe, it still made a lot and it is also very rich, but I knew that when I looked at the recipe. If I would make any changes then I would season the tomato sauce, it lacked something. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Italian Panzerotti

    Serving Size: 1 (232 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 301.2
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 8.3 g
    Cholesterol 159.1 mg
    Sodium 157.5 mg
    Total Carbohydrate 23.0 g
    Dietary Fiber 1.8 g
    Sugars 2.6 g
    Protein 13.3 g

    The following items or measurements are not included:

    bechamel sauce

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