Little Pies With Wild Mushrooms Panzerotti Ai Finferli
From jencathen 15 years agoIngredients
- pastry dough, recipe follows shopping list
- 2 tablespoons extra-virgin olive oil, plus more for frying shopping list
- 3/4 pound chanterelles mushrooms, cleaned and roughly chopped shopping list
- 1 clove garlic, finely chopped shopping list
- 1 tablespoon chopped fresh parsley shopping list
- 1/2 cup mascarpone shopping list
- salt and black pepper, to taste shopping list
- Pastry Dough: shopping list
- 1/4 cup light red or white wine, such as Fiano del Avellino shopping list
- 3/4 cup warm water shopping list
- 1 1/2 ounces yeast cake shopping list
- 1 tablespoon honey shopping list
- 3 1/2 cups all-purpose flour shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon plus 1 tablespoon extra virgin olive oil shopping list
How to make it
- Prepare the pastry according to the recipe, and roll out to even thickness. With a water glass or cookie cutter, cut into 2 1/2-inch diameter circles.
- In a 12 to 14-inch saute pan, heat the oil over high heat until smoking. Add the mushrooms and saute over high heat until browned. Add the garlic, parsley, mascarpone and salt and pepper to taste, stir in, and remove from heat.
- Spoon some of the filling onto one half of each of the pastry circles. Fold each circle over on itself and press the edges to make a seal.
- In a large, heavy-bottomed skillet, heat about 1/2 cup olive oil over high heat until almost smoking. Fry the pastries in the oil until golden-browned on both sides. Remove with a slotted spoon to a plate lined with paper towels, then serve.
- Pastry Dough:
- In a large bowl, combine wine, water and yeast and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
- Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.
- Bring the dough together with your hands and turn it out onto a floured board or marble surface.
- Knead for about 6 to 8 minutes, until you have made a firm, smooth dough.
- Place it in a clean, lightly-oiled bowl and cover it with a towel. Let it rise in the warmest part of the kitchen for 45 minutes.
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