Rosticceria Palermitana Gourmet

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 béchamel, 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 béchamel 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: rollo' con wurstel (pigs in a blanket), pizzette (mini pizzas) and ravazzate.

This time I made the ravazzate with "abburro" filling (béchamel, ham&cheese) but the ones with ragù (meat sauce) are also a must!

So get to work, spark your creativity by trying this delicious recipe!

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Cooking Method Baking, Frying

Cuisine Sicilian

Courses Antipasti, Lievitati, Secondi

Difficulty Intermediate

Time

Prep Time: 20 mins Cook Time: 15 mins Rest Time: 2 hrs Total Time: 2 hrs 35 mins

Cooking Temp 425 °F

Servings 6

Best Season Spring

Ingredients

For the brioche dough:

500 g Manitoba (or bread flour)
7 g dry yeast
50 g sugar
290 mg water
50 g lard
10 g salt

For the béchamel filling:

1/3 cup cooked ham
1/3 cup low-moisture mozzarella
50 g béchamel sauce (see recipe under how-toes)

For the pigs in a blanket:

2 1 chicken or turkey wieners
1 pinch sesame seeds
egg (to brush)

Mini pizzas (pizzette):

2 tbsp Tomato sauce
2 1 low-moisture mozzarella (thin sliced)
2 1 cooked ham/salami
Fresh basil leaves (to taste)
Oregano (to taste)
1 drizzle extra virgin olive oil

For the calzoni/ravazzate/:

2 tbsp béchamel filling
2 1 cooked ham (thin sliced)
2 1 low-moisture mozzarella (thin sliced)
1 pinch sesame seeds (or chia seeds)

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 béchamel 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.
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.
For calzoni fritti (fried calzones) just bring the sunflower seed oil to around 170 degrees and fry them for 4 minutes on each side.
Drain the calzone with a spatula and place on a sheet of paper towel to absorb the excess oil.
Buon Appetito!

Keywords: rosticceria, rosticceria palermitana, sicilian pastries, savory pastries, pastries, calzones, pizza, mini pizzas, pig in a blanket, pizza dough, baking

Did you make this recipe?

Read it online: https://sicilyinyourkitchen.com/recipe/rosticceria-palermitana-gourmet/