Fried panzerotti: here’s how to make them in just a few steps!
INGREDIENTS
12g fresh brewer’s yeast
50 ml (1/4 cup) water + 250 ml (1 cup)
10g (3/4 tablespoon) sugar
350g (2 3/4 cups) flour
150g (3/4 cup) semolina flour
20 ml (1 1/2 tablespoons) olive oil
20g (1 tablespoon) salt
300g mozzarella cheese
250g (1 cup) tomato sauce
frying oil
METHOD
In a small bowl, add the yeast, water and sugar and stir to dissolve the yeast.
In another bowl, combine the flour, semolina, oil and salt and gradually add the water. Mix to create the dough. Knead the dough until smooth.
Add the flour to the bowl and transfer the dough. Cover and leave to rise for 2 hours.
Place the colander over the bowl and add the mozzarella cubes and tomato sauce to prepare the filling.
When the time is up, divide the dough into balls (approx. 50/60 g). Transfer the balls to a parchment-lined baking tray and leave to rise for 30 minutes.
Once this time has elapsed, roll out each ball on the work surface, flattening it with the palm of your hand. Using a lightly floured rolling pin, form a fairly thin, even disk.
Add a spoonful of filling to the center and close the circle to form a crescent, sealing the edges with your fingers.
Fry in deep oil until golden-brown on both sides.
