Recipe posted by FDM - Translation by FDM - Go to italian recipe
- 300 g pizza dough
- 300 g cauliflower clean florets (it's better if half white and half green)
- stoned black olives
- 150gr semi-aged pecorino cheese
- 1 tablespoon oil
- 1 garlic clove
- 1 laurel leaf
- red peppercorn powder
- salt
Roll the dough in a thin layer and cut out some disks. Cover with a canvas and keep aside. Steam the couliflower florets keeping them "al dente", then coarsely chop them and shortly cook them in a skillet with oil, the garlic clove, the laurel leaf and a dust of red peppercorn poweder; salt and let them cool down a little bit. Grate the pecorino cheese with the wide hole grater (julienne kind) and coarsely chop the olives. Mix the lukewarm cauliflower with the cheese and the olives, then divide the stuffing on the disks of dough. Refold the disks like a half-moon, join well the edges (eventually brush with some beaten yolk), line up the "panzerotti" on the plate of the oven keeping them not too close from each other and cook at 200°C for about 15-20 minutes.
Serve the "panzerotti" when lukewarm.