Almond and Fig Panzerotti – Ilaria Moretti

40 min

Basso

Facile

Preparation

To prepare the panzerotti, start by mixing La Veronese® Chickpea Flour with La Veronese® Yellow Corn Flour – Fumetto, gradually adding water until you obtain a soft consistency.

Next, prepare the filling by mixing almond ricotta with fruit puree or, alternatively, with rehydrated dried fruit. Once ready, shape the mixture into small panzerotti and dip them into the batter prepared earlier.

Finally, place the panzerotti on a baking dish lined with parchment paper, bake for about 20 minutes at 180°C (356°F), and once they reach the desired golden color, your panzerotti will be ready to enjoy!

Ingredients

Almond and Fig Panzerotti

La Veronese® Chickpea Flour – 3 tablespoons

La Veronese® Yellow Corn Flour – Fumetto – 1 tablespoon

Water – as needed

Pinch of salt

Almond ricotta – 5 tablespoons

Cooked fruit puree or rehydrated dried fruit – 2 tablespoons

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