Ingredients for 4 servings:
500 gr white flour
25 gr beer yeast
Some pinch of salt
3 mozzarella
500 gr little Apulian tomatoes
Oil
Oregano
Pepper
Salt
Ready in: about 60 minutes
500 gr white flour
25 gr beer yeast
Some pinch of salt
3 mozzarella
500 gr little Apulian tomatoes
Oil
Oregano
Pepper
Salt
Ready in: about 60 minutes
How to prepare the recipe: "Apulians panzerotti":
Let’s start with the dough: put flour into the stand mixer, add crumbled yeast dissolved into a little warm water, add a little salt and mix, adding some more warm water to obtain and elastic dough.
Divide the dough into several portions and with a matterello (rolling pin) roll out the portions into discs 10-12 cm diameter.
Scald the tomatoes on high heat; spread a little tomatoes on half disc, cover with some thin slices of mozzarella, spread with pepper, salt and oregano.
Fold the other half of dough on the filling by matching the edges.
Fry panzerotti in boiling oil and drain when golden.
Preparation time: 40 minutes
Cooking time: 20 minutes
Difficulty: easy
Chef's advice
The suggested wine is Bonarda (sparkling red).
Let’s start with the dough: put flour into the stand mixer, add crumbled yeast dissolved into a little warm water, add a little salt and mix, adding some more warm water to obtain and elastic dough.
Divide the dough into several portions and with a matterello (rolling pin) roll out the portions into discs 10-12 cm diameter.
Scald the tomatoes on high heat; spread a little tomatoes on half disc, cover with some thin slices of mozzarella, spread with pepper, salt and oregano.
Fold the other half of dough on the filling by matching the edges.
Fry panzerotti in boiling oil and drain when golden.
Preparation time: 40 minutes
Cooking time: 20 minutes
Difficulty: easy
Chef's advice
The suggested wine is Bonarda (sparkling red).
In the picture, Apulians panzerotti
Apulians panzerotti
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