Panzerotti is an Italian savory pocket of dough similar to a calzone. This vegan version is made with buckwheat and can easily be made completely gluten-free with a gluten-free flour. The stuffing is made with fennel, dried tomatoes, olives, and harissa to spice things up a bit.

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Fennel and Harissa Stuffed Buckwheat Panzerotti [Vegan, Gluten-Free]

Calories

287

Serves

4

Cooking Time

30

Ingredients

For the Dough:

  • 1 cup and 2 teaspoons flour (gluten-free if necessary)
  • 2 2/3 tablespoons buckwheat flour
  • 1 teaspoon active dry yeast
  • 1 tablespoon olive oil
  • 1/4 cup non-dairy milk
  • 1/3 cup warm water
  • Pinch of salt
  • Pinch of harissa

For the Fennel Filling:

  • Fennel
  • 2 tablespoons olive oil
  • 2 sun-dried tomatoes kept in oil
  • 5 olives
  • Salt, as needed
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Preparation

  1. Sift the flour with salt. Make the fountain on a pastry board, add the oil mixed with water and milk, and begin to knead. Form a soft dough, work it well and let it rest wrapped up.
  2. Meanwhile, wash and clean the fennel, cut into thin slices.
  3. In a non-stick pan heat two tablespoons of extra virgin olive oil, add the fennel, and cook over a gentle flame. After 5 minutes,add the salt and cover so as to make them stew. 5 minutes from the end, add tomatoes and crushed olives. Let it cool.
  4. Divide the dough into four parts, roll them thin with a rolling pin. Spread a little harissa on half of each, spread the fennel, close half-moon sealing the edges with a fork. Cook in a pan a few minutes on each side over medium heat until the dough is cooked. Let it cool and serve.

Nutritional Information

Per Serving: Calories: 287 | Carbs: 34 g | Fat: 15 g | Protein: 8 g | Sodium: 119 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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