- Difficulty: Average
- Time: 40 min of preparation, 20 min of cooking
- Type of Cooking: Fritttura
- Doses for: 4 people
For the pasta:
- 400 g of flour
- 15 g of brewer's yeast
- 2 tablespoons of extra virgin olive oil
For the filling:
- 300 g of fiordilatte
- 600 g of Apulian cherry tomatoes (or small dry tomatoes and tasty) well ripe
- salt and pepper
- olive oil or peanut for frying
- Dissolve the yeast with a little warm water. Sift the flour on the pastry board, make the fountain and pour the diluted yeast, two tablespoons of oil, salt and a little warm water at a time in the center, just enough to obtain a rather soft paste.
- Knead vigorously for about ten minutes then collect the ball dough, place it in a bowl, cover it with a cloth folded in four and put it to rise in a warm place until it is doubled in volume.
- Wash the tomatoes, divide them in two, deprive them of the seeds and break them up, then salt them and put them in a colander so that they lose part of the vegetation water.
- Cut the mozzarella into cubes [better if it is not very fresh: a day or two of staying in the refrigerator will make it more compact and dry].
- When the dough is ready, roll it out with a rolling pin to a thickness of half a cm scarce and make some disks of ten cm in diameter.
- Spread the tomatoes and mozzarella on the pasta discs, season with a pinch of pepper and fold them into crescents.
- Press the dough all the way around and seal the crescents bypassing the toothed wheel on the edge.
- When the panzerotti are all ready, fry them in abundant hot oil [160 °] and drain them when they are light gold, passing them on a double sheet of kitchen paper.
- Did you like tomato panzerotti? Discover other recipes for bread appetizers!