Panzerotti | folded fried pizzas | real and tradional panzerotti скачать в хорошем качестве

Panzerotti | folded fried pizzas | real and tradional panzerotti

Panzerotti (folded fried pizzas) Have you ever tasted italian panzertotti? It is a typical traditional Italian dish, in particular from the Puglia region. this recipe reminds me of my childhood, every Sunday with my family we went to a pastry shop that prepared hot panzerotti and my sister and I ate lots of them ... I still remember their scent! Panzerotti are perfect for a family dinner or on a buffet table at a party. The panzerotti that I propose have the classic filling, with tomato and mozzarella, but you can fill them with different fillings, such as cooked ham and mozzarella ... We can also freeze raw panzerotti, already stuffed, and then fry them still frozen. ... Follow my recipe step by step and you will amaze all your guests! Ingredients for the dough 500 g of flour (0) 300 ml of lukewarm water 3 gr of dried brewer’s yeast 1 spoon of extra virgin olive oil 6 g of sugar 10 g of salt Ingredients for the filling 325 g of mozzarella 150 g of tomato sauce (passata) Salt Pepper Oregano Sunflower oil (to fry) Method: Cut the mozzarella into cubes and let it draining for a few hours. In a bowl, add the flour, the brewer’s yeast, the sugar and mix it with your hands. In another bowl, pour the water and add salt, extra-virgin olive oil and mix it always with your hands. Little by little, add the flour (previously mixed with the yeast and the sugar) to the water mixed with salt and oil. Knead it until the mixture becomes homogeneous and elastic. Mix it a little but more on a working plan. Now that the dough is ready, put it in a bowl and with a knife incise the dough by drawing a cross. Cover it with a cling film and leave it to rise for a couple of hours in a warm place (usually, I put in in the oven and I turn on only the light). After two hours, the volume of the dough should be the double. On a floured working plan, take the dough and divide it in small balls (about 80 g each). We will obtain about 10/12 dough balls. Put the balls in a baking try covered with baking paper, and leave them to rise in a warm place form other 20 minutes. In the meantime, let’s prepare the filling! In a bowl put the mozzarella (cut in small cubes), add the tomato sauce (or passata), salt, pepper, oregano and mix all the ingredients. After 20 minutes, pose your dough balls on a working plan and spread a little flour on the table and expand the pastry on it using a rolling pin until you obtain round dough (not too thin). At the centre of the round dough, add some of the mixture prepared for the filling Wet the corners with a little bit of water, then close it by folding it. With a fork, close the borders well so when you fry the dough do not open. In a pot, pour a good quantity of sunflower oil and warm it. Try to immerge a toothpick on the oil, if you see small balls, it means that the oil is ready to fry (usually, the right temperature is 170C) Fry the ‘panzerotti’ in deep oil until they brown in both sides (it will take about 4 minutes for each side) Once fried, take them out from the oil and pose them on absorbent kitchen paper in order to eliminate the oil. Suggestion: You can also cook them in the oven at 200 C for 20 minutes, until they become brown (in this case, it is better to brush them with egg yolk or olive oil, or a little bit of tomato sauce) I suggest you eat them hot! Buon appetito!