Panzerotto alla pugliese
With Panzerotti Pugliesi, you're ready to set off an explosion of flavor at the first bite! Naturally leavened dough and a filling of tomato and stringy mozzarella cheese is perfect for satisfying a sudden hunger or a craving for a savory snack. Take one, close your eyes and let the taste of tradition transport you to the heart of Puglia.
Tomato and stringy mozzarella cheese
Traditional recipe
2 pezzi
The cooking methods, nutritional values, and ingredients listed may be subject to change. Please refer to the product label for the most up-to-date information.
Come si preparano:
Forno 10 min
Gastronomic preparation of leavened dough with tomato and mozzarella filling. Prefried. Frozen.
LYEWHEAT PASTE 70%: wheat flour, water, potato flake (potatoes, emulsifier: mono- and diglycerides of fatty acids, antioxidant: sodium metabisulfite, turmeric, natural paprika extract), sunflower seed oil, iodized salt 1.4% (salt, potassium iodate), brewer’s yeast, malted wheat flour, emulsifier:E471.FILLING 30%: mozzarella 50% (15% in finished product) (milk, salt, rennet, cultures, acidity corrector: citric acid), tomato pulp 47% (14% in finished product), modified potato starch, iodized salt 0.9% (salt, potassium iodate), extra virgin olive oil 0.5%, oregano, black pepper.
Thaw the Panzerotti for at least 15 min at room temp. Bake the Panzerotti in a preheated oven (200°C) for about 10 min.
In the freezer: **** or ***(-18°C) see recommended date on package
**(-12°C)1 month *(-6°C) 1 week
In ice compartment: 3 days
Once thawed, the product does not need to be refrozen and can be stored in the refrigerator for 24h.
|
Nutrition Statement - Average Values for Nutritional Information - Average Values Per |
X100g | %RI* (x100g) |
|---|---|---|
| Energia / Energy Values | 12 | 12 |
| Grassi / Fats | 11 | 11 |
| di cui Acidi grassi saturi / of which Saturates | 12 | 12 |
| Carboidrati / Carbohydrate | 14 | 14 |
| Di cui zuccheri / of which Sugars | 10 | 10 |
| Fibre / Fibre | ||
| Proteine / Protein | 16 | 16 |
| Sale / Salt | 25 | 25 |
* RI: assunzioni di riferimento di un adulto medio (8400 kJ / 2000 kcal) /
Reference intake of an average adult (8400 kJ / 2000 kcal)
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