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

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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

287

Dairy Free

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.

Ingredients You Need for Fennel and Harissa Stuffed Buckwheat Panzerotti [Vegan, Gluten-Free]

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

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.
Meanwhile, wash and clean the fennel, cut into thin slices.
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.
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

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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