Vegan Puttanesca Panzarottis Recipe 495 Recipes

PUTTANESCA PANZAROTTI

Steps:

• Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes. Then add 2 tablespoons olive oil, the raw sugar and sea salt. Whisk and set aside. In a large bowl, sift together the all-purpose and whole-wheat flour. Make a well in the center of the flour and pour in the yeast mixture. Using your hands, mix in the flour until all the liquid is absorbed. Now sprinkle a clean surface with flour and knead the dough until it's smooth. If the dough is too sticky, add some more flour as needed. Once it's smooth, shape the dough into a ball.
• Coat a large ceramic bowl with a tablespoon of olive oil. Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil. Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel. Let it rise for 2 hours, until the dough has doubled in size. Then punch down the dough and let it rise for another hour.
• Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes. Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chile flakes, Parmigiano, sea salt and lots of cracked pepper. Mix. Cover and let sit in the fridge for 3 hours, or overnight.
• Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce. Roughly chop the drained tomato chunks into little pieces and set aside.
• Dust a clean surface with flour. Roll out the dough 1/8 inch thick. If the dough is too sticky, dust with more flour. Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough. On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese. Fold the circles over and completely seal the edges with a fork.
• In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer. Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes. Place them on paper towels to drain the excess oil.

VEGAN PUTTANESCA SAUCE

Steps:

• Before you start the sauce, set a large pot of water on the stove and bring to a boil so you can cook your pasta (according to package directions) at the same time you're working on your sauce.
• Set a large sauté pan over low heat. When hot, add the olive oil. When the olive oil is hot, add the garlic and oregano. Cook, stirring frequently, until the garlic is just starting to turn golden (but not brown, this will make it bitter) - 2-3 minutes.
• Add the tomatoes, salt and pepper. Increase heat to medium and cook, stirring occasionally, until the tomatoes have cooked down and the liquid has mostly dissipated, about 10 minutes.
• Reduce heat to low and add olives, capers, soy sauce or tamari, and red pepper flakes. Cook, stirring, for another minute until the olives are heated through. Taste and add more salt, pepper, or red pepper flakes if desired.
• Drain pasta and add pasta to the pan along with the sauce. Toss well until evenly distributed.
• Scoop into bowls or onto plates, sprinkle with fresh parsley if desired, and serve.

PANZEROTTI

Steps:

• Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
• Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
• Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
• Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
• Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!

VEGAN PUTTANESCA PANZAROTTIS RECIPE - (4.9/5)

Steps:

• Prepare the sauce by squeezing each peeled tomato over a bowl to remove the juice and seeds. Keep the tomato flesh in another bowl. Roughly chop the tomato flesh. To the tomato flesh, add the parsley, basil, oregano, pepper, salt, red pepper flakes and garlic powder. Mix well and set aside. Dust a clean surface with flour. Roll out the dough to 1/8 inch thick. Using a cookie cutter (3" or 5" depending how big you want the panzarotti), cut circles out of the dough. Take the leftover dough and roll it out again to make more circles. On one half of each circle, place 1 Tbs. of mozzarella shreds, 1 Tbs. tomato sauce, ¼ tsp. capers, ¼ tsp. olives and some spinach. Sprinkle on a bit of grated parmesan. Fold the circle over and seal the edges closed. Use fork tines to completely seal the edges. In a heavy pot, heat 6 inches of oil to 350 degrees. Deep-fry the panzarotti in batches of 3 or 4 until golden and crispy, about 4 minutes. Place them on a paper towel lined plate and then move to a cooling rack. If you are not planning to eat them right away, keep them on a baking sheet in a 200 degree oven so they stay crisp. Serve with tomato sauce for dipping, if desired. Enjoy!

SPAGHETTI PUTTANESCA WITH RED BEANS & SPINACH

Steps:

• Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
• Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
• Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.

VEGGIE SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting to colour. Add the courgette, garlic and chilli flakes, if using, and cook for a further 3-5 mins until the courgette starts to go very soft.
• Stir in the tomatoes, a can full of water, tomato purée, the vinegar, bouillon, olives and capers, bring to a gentle simmer and cook, uncovered, for 15 mins.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. If you're following the Healthy Diet Plan, serve two portions with half the cheese scattered on top, and chill the rest for another day. Will keep chilled for up to three days. Reheat portions in the microwave until piping hot, or on the hob, covered, over a medium heat with a splash of water to loosen.

SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
• Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.