How to make panzerotti with cheese and bechamel, with fresh white cheese, chopped parsley and bechamel. To make the pasta you need white and yellow flour, eggs, oil and yeast.
Ingredients for 4 people
- 150 g of fresh white cheese
- 1 cup of bechamel
- 1 cup of white flour
- 1/2 cup of yellow flour
- 2 tablespoons of olive oil
- 2 eggs
- 2 tablespoons of chopped parsley
- 1/2 tablespoon of baking powder
- 30 g of butter
- 1 teaspoon of salt
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How to prepare panzerotti with cheese and bechamel
Arrange the white and yellow flour on the pastry board, add half a tablespoon of baking powder, a teaspoon of salt and a first egg, knead slightly with your hands and finally add the other egg and two tablespoons of oil.
Continue to knead until a smooth and homogeneous mixture is obtained, if little water is needed.
Roll out the dough with a rolling pin and make two thin sheets, then with a glass or other circular object, cut out discs of about 10 cm. in diameter and spread them on a lightly floured cloth.
In a bowl mix the cheese, mashing it with a fork, and the béchamel, add them well, add the parsley and mix.
Spread some compound over each disk, then fold them in two and press firmly on the edges to weld them.
Grease a baking dish carefully and put the panzerotti into it, spreading the remaining butter over it.
Bake and cook for about 25 minutes, until the pasta is golden brown.
Serve immediately on the table.
