Flower of saffron GranPanzerotti filled with potatoes, parmigiano reggiano and rosemary

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Ingredients:
  • 1 package of GranPanzerotti with potatoes, parmigiano reggiano and rosemary
  • 80gr of dense cheese
  • saffron
  • 50ml of cream
  • 150ml of water or fresh milk
  • grated parmigiano reggiano
  • butter
  • tomatoes
  • black olives
  • salad
  • carrot
Preparation:
Warm butter in a pan. When it is liquefied, unite the GranPanzerotti. Add cream and milk (or water, as you prefer) and salt it. Unite the dense cheese and the saffron and mix everything. Complete with abundant grated Parmigiano Reggiano.
Cooking time:
10 minutes
Difficulty

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