Mini Panzerotti with Savoy Cabage and Chickpeas

What do you say when you can't find words?
I wish I could tell you I was away, somewhere interesting, doing fun things, but I actually haven't moved in weeks. Kids and work, deadlines and colds.
Finally, We've had a few sunny days and I hope spring is actually right behind the corner. If nothing else to shake of this winter dumbness, go out and breath some fresh air. Actually, my favourite time of the year is when temperature is just warm enough that you can throw the windows wide open and enjoy the light breeze.
These panzerotti kind of picture that. Although they use typically winter ingredients as a filling, seeing and eating them I can easily picture a spring dinner party with friends, in a garden or on a terrace (that I don't have, by the way) and a glass of prosecco (which I do actually have). Hmmm... that would be fun. 
The recipe, with minor changes, comes from the Cucina naturale magazine (February 2011 issue), always a great inspiration if you are trying to eat healthier and introduce something new to your everyday diet.
I really loved these mini panzerotti. I think they are perfect as an apetizer or finger food.

Mini panzerotti with Savoy Cabbage and Chickpeas

Dough:
1 rosemary twig
1 TBspoon extravirgin olive oil
175 g flour
about 100 ml cold water
a pinch of salt


Filling:
120 g precooked chickpeas
6 large leaves of Savoy cabbage
2 small shallots
1 clove of garlic
1 teaspoon finely grated lemon zest
3 TBspoons extravirgin olive oil
salt, peper
+ (for brushing and sprinkling)
sesame seeds
1 TB EVOO
1 TB water

Wash and dry the rosemary twig. Chop the leaves very finely and mix immediately with a large spoonful of EVOO.
Sift the flour with a pinch of salt and place it on a kneading board.
Mix in the rosemary oil, and then gradually adding water bring everything together to form a firm dough (you may need a little bit less of more water).
Wrap the dough in a piece of plastic wrap or simply cover with a plastic bowl and let it rest for 40 minutes at room temperature.

For the filling, wash the Savoy cabbage and boil the leaves for 10 minutes. Drain them well and chop them finely.
Press the drained chickpeas through a food mill to remove the skins.
Chop the shallots and the garlic and sautee with 3 TBspoons of EVOO being careful they don't burn.
Add the chickpeas and sautee for 5 minutes.
Mix in the chopped cabbage and sautee for 5 more minutes.
Season with salt and pepper to suit your taste.
Remove from heat and add the finely grated lemon zest.
At this point you can homogenize everything using a stick blender or food processor, but I prefered leaving it as it was for more rustic taste.

Take the dough and roll it out pretty thin (about 2 mm) and using a round 10 cm shape cut into 12 circles (or you can divide the dough into 12 pieces and roll each out into a circle).
Place a little filling on each circle, brush the edges with water, then fold them and press well.
Place the thus formed panzerotti on a baking sheet lined with baking paper.
Brush them with the mixture of olive oil and water and sprinkle with sesame seeds.

Bake the panzerotti in an oven preheated to 180°C for 15-20 minutes.
Serve them warm or cold (I even had a few pieces left and had them the following day, they were still pretty good).

Mini panzerotti con verza e ceci


Pasta:
1 rametto di rosmarino
1 cucchiaio abbondante d'olio EVO
175 g farina
circa 100 ml acqua fredda
un pizzico di sale


ripieno:
120 g di ceci precotti
6 foglie grandi di verza
2 scalogni
1 spicchio d'aglio
1 cucchiaino di scorza grattugiata di limone
3 cucchiai di olio EVO
sale, pepe
semi di sesamo


Tritate il rosmarino e mescolatelo subito con 1 cucchiaio di olio extravergine d'oliva.
Setacciate la farina con un pizzico di sale. Aggiungete l'olio con il rosmarino, e aggiungendo gradualmente l'acqua impastate il tutto per ottenere un impasto sodo.
Avvolgetelo in pelicola trasparente e lasciatelo riposare per 40 minuti a temperatura ambiente.


Per il ripieno, lessate le foglie di verza per 10 minuti, poi strizzateli e tritateli.
Passate i ceci al passaverdure per eliminare le bucce.
Tritate gli scalogni e l'aglio e rosolateli in una padella con 3 cucchiai d'olio. Aggiungete i ceci e dopo 5 minuti anche la verza. Lasciate insaporire per altri 5 minuti, poi togliete dal fuoco e aggiungete la scorza grattugiata di limone.
Potete frullare il ripieno per renderlo omogeneo, io ho preferito lasciarlo così, per avere un sapore più rustico.


Stendete la pasta molto sotile (circa 2 mm) e ritagliate 12 cerchi di 10 cm di diametro.
Distribuite il ripieno sui cerchi, spennellate i bordi con poca acqua, piegateli a metà e sigillate i bordi.
Distribuite i panzerotti su una teglia ricoperta con carta da forno, spennellateli con la miscela di olio e acqua (1 cucchiaio di olio EVO e 1 cucchiaio d'acqua), e cospargeteli coi semi di sesamo.

Mini panzerotti s keljem i slanutkom


Tijesto:
1 grančica ružmarina
1 velika žlica maslinovog ulja
175 g brašna
oko 100 ml hladne vode
prstohvat soli


punjenje:
120 g kuhanog slanutka
6 velikih listova kelja
2 manje glavice luka ljutike
1 češanj bijelog luka
1 žličica naribane korice limuna
3 žlice maslinovog ulja
sol, papar
sjemenke sezama za posipanje


Operite i posušite grančicu ružmarina. Odvojite listiće od grančice i što sitnije ih nasjeckajte.
Pomiješajte nasjeckani ružmarin sa žlicom maslinovog ulja.
Prosijte brašno s malo soli.
Dodajte mu ulje s ružmarinom i dodajući vodu zamijesite čvrsto tijesto.
Omotajte tijesto plastičnom folijom ili jednostavno pokrijte zdjelom i ostavite ga da se odmara 40 minuta.
Operite listove kelja i dodajte u posudu s ključalom vodom, pa kuhajte 10 minuta. Ocijedite ga i narežite sitno.
Slanutak propasirajte kroz pasirku da odvojite opnu.
Sitno nasjeckajte ljutiku i češnjak pa popržite u tavi s 3 žlice maslinovog ulja, na laganoj vatri.
Dodajte propasirani slanutak i miješanjući prodinstajte oko 5 minuta.
Dodajte zatim i nasjeckani kelj i dinstajte još 5 minuta.
Posolite i popaprite po ukusu.
Maknite s vatre i umiješajte sitno naribanu koricu limuna.
Nadjev možete homogenizirati u mikseru, ali meni se više sviđa ovako.
Tijesto razvaljajte jako tanko (oko 2 mm) na pobrašnjenoj podlozi i izrežite 12 krugova promjera oko 10 cm. Ili tijesto podijelite na 12 jednakih komada i svaki razvaljajte u krug.
Rasporedite nadjev na krugove. Kistom malo navlažite rubove, pa ih preklopite i stisnite krajeve.
Stavite panzerotte na pleh obložen papirom za pečenje.
Pomiješajte 1 žlicu maslinovog ulja s malo vode pa uz pomoć kista time premažite panzerotte.
Pospite ih zatim sjemenkama sezama.
Pecite ih u pećnici zagrijanoj na 180°C, 15-20 minuta.