Home » Turnovers sheep cheese with anchovies and black cabbage

Turnovers sheep cheese with anchovies and black cabbage

by Ada Parisi
5 min read
Panzerotti di sbrinz, acciughe e cavolo nero

Turnovers sbrinz anchovies and black cabbage: love it street food: Gozo, I come from a land that has made ' street food’ a flag. On the other hand, arancini, pythons, mozzarella in carrozza, Rice pancakes, Focaccia, panelle, bread ca’ meusa, croquettes are an integral part of my DNA: and if you love the Sicilian cuisine, take a look at all my SICILIAN RECIPES. Certainly you will find something you like. So I decided to create a street food that crosses the goodness of Swiss sheep cheese with the extraordinary properties of the Tuscan black cabbage. If you have never purchased the cabbage, on my You Tube Channel you will also find the VIDEO RECIPE Stepper cabbage with potatoes, in which I show in detail how to clean.

These turnovers (Sicilian call them 'pythons baked') I am a rich dish to taste: cream sbrinz, anchovies, Black Cabbage, raisins and pine nuts. A successful marriage between Sicily and Switzerland. A soft brioche dough ' dolcesalata’ , performed with the perfect recipe for the pastry chef Luca Montersino, hides a tasty stuffing, softened by the sweet rush of raisins. A perfect match with the taste of sheep cheese and structured taste of the cabbage and anchovy. If you like the cabbage in this novel from street food version, do not forget to have a look at all my RECIPES WITH BLACK CABBAGE, where you'll find different ideas to prepare and enjoy this vegetable considered by experts a super food for its immense healing properties. Have a good day!

Panzerotti di sbrinz, acciughe e cavolo nero


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



500 grams of flour 00
250 milliliters of whole milk at room temperature
30 grams of milk powder
12,5 grams of yeast
40 grams of caster sugar
10 grams of salt
100 grams of egg yolks
100 grams soft butter


250 grams of cabbage (without rib, dark green part only)
2 Tablespoons extra virgin olive oil
150 grams of grated cheese
400 ml whole milk
2 tablespoons well full of flour 00
30 grams of butter
salt to taste
nutmeg as required
14 anchovy fillets in oil
20 grams pine nuts
30 grams of raisins already soaked

1 egg yolk to brush off turnovers
4 tablespoons cream for brushing the turnovers
black sesame seeds as required


Turnovers sbrinz, anchovies and black cabbage

Turnovers sbrinz, anchovies and black cabbage

For the brioche dough (write down the recipe, I assure you it is fabulous, chapeau to Montersino!) put in the planetary (or in a food processor) the flour, the milk powder and salt. Dissolve yeast and sugar in milk and pour all the flour. Operate the planetarium and work the dough at low speed by slowly adding the yolks. Work for 5 minutes and then add, little by little, the softened butter: continue to work the dough until it becomes smooth and elastic. It took us 20 minutes my planetary mixer at low speed. Let the dough rest, by covering it with plastic wrap, for 15 minutes.

Meanwhile prepare the filling: make a béchamel sauce by melting the butter on the stove and by joining the flour, mixing to form the roux. Then add in the milk, Add salt and then thicken the bechamel on fire. Once dense, remove from heat and add the nutmeg and sbrinz cheese, making sure to stir the mixture until the cheese has melted completely. Put aside.

Subtly chop the kale and sauté it in a pan with the olive oil, pine nuts and raisins already mingled for two minutes: must wither but stay crunchy. Cut each anchovy in 3 pieces.

Gain from brioche dough 14 balls weighing 60 grams and work them on a well floured drawing from each ball a round of half a centimetre thick (use a well floured rolling pin). Put in the middle of each round a little heap of cabbage, three pieces of anchovy, a dollop of cream cheese and fold the dough over itself in a Crescent shape, pressing OK on the edges to seal. Repeat with all panzerotti.

Place turnovers on a baking tray lined with a sheet of parchment paper and let them rise until doubled in volume (about an hour at room temperature). Then brush the panzerotti with the egg yolk beaten with the cream and sprinkle them with the sesame seeds.

Bake the turnovers with sbrinz anchovies and black cabbage at 190 degrees in a convection oven for about 15 minutes: hot and cold are yummy too. Obviously they enjoyed walking!

MATCHING: The presence of a seasoned cheese with a strong taste suggests the combination with a beer of a certain weight. We chose the Super Bitter, produced by the brewery Baladin: 8% ABV, amber and pleasantly bitter thanks to the use of American hops.

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Monica February 5, 2014 - 11:25

Tested! Yummy!!!!!
The only difficulty for me is that not having the mixer I had to do all the dough by hand. A ride that won't tell you,but it is worth it. Thanks Ada for this delicious inspiration… ;)

Sicilians creative in the kitchen February 5, 2014 - 12:06

All handmade!!!! The brioche dough! You are a heroine. But I'm glad you enjoyed! See you soon, ADA

Tiziana Ragab 23 October 2013 - 15:36

Hello Tiziana, I have a baby blog for some months now and I find your fabulous, Congratulations congratulations…
I forgot two things:
– the recipe is amazing
– are sicula, too

Sicilians creative in the kitchen 23 October 2013 - 16:40

Hello Tiziana, Welcome to the blog and thanks for compliments! I'll poke around yourself! ADA

Silvia 23 October 2013 - 11:21

You're too good and too strong! Walk downstairs with these wonderful Pythons in hand is priceless…the kitchen is essence of your wonderful and carefree living!!

A hug

Sicilians creative in the kitchen 23 October 2013 - 13:15

Hello Silvia! I walked in the House eating them (I was ashamed to do so on the sidewalk)… but it's true, We Sicilians we Street in the soul kitchen. Big hugs, ADA

Enrica 23 October 2013 - 08:55

I love Sicily over for its myriad beauties also for its good food, and your street food is perfect you made me hungry even now that I am the 9 a.m..
Good week

Sicilians creative in the kitchen 23 October 2013 - 13:16

Thanks! You know, I haven't tried for dipping in cappuccino but in Sicily I have seen people eat for breakfast gli arancini with sauce… good week to you!

Eva October 22, 2013 - 23:10

Very interesting! to try!

Sicilians creative in the kitchen 23 October 2013 - 13:16

Thanks Eva, and welcome! A warm greeting, ADA


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