panzerotti
Prep
Cook
Total
Other traditional fillings include broccoli rabe, slowly cooked onions or meat.
Ingredients
- 1 kilo / 2 pounds flour
- 25 grams yeast (fresh beer yeast)
- 400 ml warm water
- 1 tsp salt
- 1 tsp sugar
- mozzarella
- peeled tomato pulp
- ricotta forte
- oil for frying
Instructions
- Shred the mozzarella into small pieces and put in a bowl. Add the cut up tomatoes and mix with your hand. Let it sit for an hour, then drain well so that it is dry.
- Place the flour on a board. Make a well in the center and crumble in the yeast. Add the salt, sugar and water to the well, and mix in the yeast until it has dissolved.
- Slowly work in the flour until it is completely mixed. Knead for about 10 minutes.
- Place the dough in a warm spot (at Nunzia’s they place it in a bag and then under a wool blanket) for about an hour.
- To assemble and fry: watch the video above.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/12/making-panzerotti-in-barivecchia/