Panzerotti is a speciality food from Apulia which is the heel of the boot of Italy. They are small versions of the Calzone or closed pizza, but produced with softer dough. With every bite, gorgeous strings of fresh mozzarella ooze from the golden crust, which is light as a feather.
Ingredients
For the dough:
- 2 cups or 240 gr all-purpose flour
- 3/4 cup or 180 ml warm water
- 2 tablespoons extra-virgin oil
- 1/4 ounce or 7gr dry yeast
- 1 teaspoon salt
For the filling:
- 6 ounces or 170 gr fresh mozzarella shredded
- 1/2 cup or 50 gr grated Parmigiano-Reggiano cheese
- 1/2 cup or 75 gr diced cherry tomatoes (you can use tomato sauce/purée instead)
- Pinch of salt
- Black pepper to taste
- Oil frying
Instructions
- In the bowl combine the olive oil, yeast, and water. Let stand until the yeast is dissolved.
- In a medium bowl, whisk together the flour and salt then add the flour to yeast mixture. Mix until a smooth, knead it for 8 minutes.
- Transfer the dough to a bowl brushed with olive oil. Brush the ball of dough with more oil. Cover with plastic wrap and set aside to rise for 1 hour or until doubled in size.
- Transfer the dough to a floured work surface and knead for 1 minute. Cut the dough into six. Roll each piece into a 6 mm thick round.
- Add 2 tablespoons of mozzarella to the center of each piece of dough. Follow with 1 tablespoon of Parmigiano-Reggiano cheese and 1 tablespoon of diced tomatoes. Season with black pepper, pinch of salt and fold the dough over to create a pocket.
- Seal the edges around the filling by pressing with your fingers or with the floured tines of a fork. Lay the panzerotti on a floured baking sheet and cover it with a dishtowel for about 20 minutes.
- Heat enough oil in a deep skillet over medium-high heat.
- Fry the panzerotti in batches until golden brown, about 2 minutes per batch. Enjoy!
Comments: 0
Post a Comment