Yields : 6 panzerotti
Difficulty : intermediate
Prep Time : 25 min + 2h and 30 min. to rise
Cook Time : 5 min. each
2 cups flour type 00
1 tsp salt
1/2 tsp sugar
3 gr instant dry yeast
2 tbsp extra virgin olive oil
3/4 cup lukewarm water
1 fresh large mozzarella
4 tbsp crushed tomatoes
1 tsp dried oregano
1 pinch of salt
olive oil or vegetable oil , for frying
In a large bowl, combine flour, salt and sugar.
Add the yeast, extra virgin olive oil, lukewarm water and knead by hand until an elastic dough forms.
Cover the dough with a kitchen towel and allow to rise for 2 hours.
Move the dough over a floured working surface, knead briefly then shape into a long log.
Cut into 6 equal pieces, shape into balls, cover again with the towel and allow to rise for 30 minutes.
Meanwhile prepare the filling by slicing a fresh mozzarella into small pieces, place them into a bowl, add the crushed tomatoes, oregano, salt and mix.
Flat each balls of dough with the palm of your hand, roll out into circles, spoon a tablespoon of filling in the center. Fold the edges, seal with the fingers first then with the help of a fork.
In a large frying pan, heat the oil then drop each panzerotto into the hot oil and fry until the bottom side turns golden brown. Flip the panzerotto and fry the other side until golden brown.
Move over a plate lined with paper towel and enjoy right away!
Ale Gambini (Host Chef – Founder – Video Maker – Photo)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams
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