Panzerotti
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Panzerotti
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 700 grams plain flour 5 5/8 cups of. Plus extra for kneading
- 300 grams semolina 2.7 cups
- 40 grams salt 3 tbsp
- 20 grams white sugar 2 tbsp
- 20 grams dry yeast 2 tbsp
- 1 L full cream milk 4 cups
- 20 ml EVOO 3 tbsp
- sunflower oil for frying
- mozzarella cut into cubes
- San Marzano crushed tomatoes
- capers
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Instructions
- To make the panzerotti dough, you need to start with all your dry ingredients. Add the flour, semolina, salt and sugar together and start to mix it together.
- Make a well in the middle and pour 1L of full cream milk inside.
- Add 20g of yeast to the milk and dissolve it using your hands.
- Once the yeast is completely combined, start to add in the flour to help all of the ingredients combine. It will get very gooey but don't worry, just keep going!
- Slowly but surely the ingredients will combine to form a ball of dough - if it's too dry, add some more milk, if it's too gooey, add some extra flour.
- Knead the dough really well for at least 10 minutes, until you poke your finger into a ball and it springs back up!
- Drizzle up to 20ml EVOO over the ball of dough and roll it around to soak up the oil..
- Knead it again for a few minutes until the dough is no longer wet.
- Cut up the dough into several individual balls weighing between 120-140g which is the perfect portion for one panzerotto!
- Now it's time to roll your first one! Sprinkle flour over the top of your bench and place one ball on top.
- Using a rolling pin, start to flatten the ball, by rolling it back and forth until you get a round, flat dough, between 3-4mm in thickness.
- Place the mozzarella into the centre of the dough and pour a few tablespoons of crushed tomato on top. Then add 4-6 capers.
- Fold one side of the dough down on top of the other, making the edges meet and press down hard, making sure the pocket is really well sealed.
- Heat up sunflower oil in a large pan where you will shallow fry the panzerotti.
- Once the oil is hot enough, place each panzerotto gently inside and let is cook for up 10 1 1/2 minutes, while putting extra oil on top using spoon.
- Then, you will see it start to brown which means it is ready. Turn it over and let it cook on the other side for 1 minute.
- Remove the panzerotto from the fry pan and leave them to drain on a paper towel.
- Panzerotti are best enjoyed HOT so take a bite and be carefull not to burn yourself. Did you see those cheese strings?! YUM!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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