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Rosticceria Palermitana Gourmet is nothing more than a slight original twist on the classic Rosticceria Palermitana
In fact, the dough is always the same but the fillings and toppings have a more refined touch.
Here you can indulge your creativity. The former on the left is filled with speck and mozzarella with a curl of spreadable cheese, cherry tomato and a fresh basil leaf on top.
The latter with a mixture of bรฉchamel, cooked ham and mozzarella: basically the filling of the Arancine Abburro and surrounded by a thin slice of courgette and cooked ham&cheese. Both topped with sesame seeds/chia seeds.
Another type of filling could be: chopped smoked salmon mixed with bรฉchamel sauce or gorgonzola cheese and garnished with walnuts!
You could even replace it with a vegetarian filling! It really depends on you!
With the rest of the dough I made another classic: Calzone fritto!
The process is the same as the baked calzone, simply fry it instead of baking it. The result is even tastier! Classic filling: more ham & cheese!
More others: rolloโ con wurstel (pigs in a blanket), pizzette (mini pizzas) and ravazzate.
This time I made the ravazzate with โabburroโ filling (bรฉchamel, ham&cheese) but the ones with ragรน (meat sauce) are also a must!
So get to work, spark your creativity by trying this delicious recipe!
Recommended items to make this recipe:
Caputo then created the perfect solution after studying pizza makers and pastry chef needs - No chemicals, long shelf life.
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
Rosticceria Palermitana Gourmet
Ingredients
For the brioche dough:
For the bรฉchamel filling:
For the pigs in a blanket:
Mini pizzas (pizzette):
For the calzoni/ravazzate/:
Instructions
Start by making the brioche dough (recipe here)
After 2 hours of leavening or overnight, start preparing the pieces and give the shape you prefer
For the bรฉchamel filling recipe click here
For pigs in a blanket: simply create a snake with the dough and then roll it through the wieners
For ravazzate, simply add the bechamel filling to the center of the dough and then pull the dough and pinch the edges to close it.
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Cover the different "pieces" with sesame or chia seeds and add a little tomato sauce over the baked calzones and pizzas.
Brush each "piece" with an egg and then sprinkle the seeds on top!Bake at 425 for 15 minutes until gold.
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For calzoni fritti (fried calzones) just bring the sunflower seed oil to around 170 degrees and fry them for 4 minutes on each side.
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Drain the calzone with a spatula and place on a sheet of paper towel to absorb the excess oil.
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Buon Appetito!ย
