Panzerotto From Apulia Recipe Ingredients : FOR THE DOUGH 2 cups (250 g) all-purpose flour or Italian type “00” flour 11/8 cups (280 ml) lukewarm water 1 tbsp. plus 3/4 tsp. (10 g) active dry yeast 11/2 tsp. (10 g) salt Vegetable oil for frying FOR THE FILLING 41/4 oz. (150 g) tomatoes, peeled and chopped 101/2 oz. (300 g) mozzarella cheese, diced 1 3/4 oz. (50 g) Parmigiano-Reggiano cheese, grated 1/4 cup (55 ml) extra-virgin olive oil 4 fresh basil leaves 1 clove garlic, finely chopped Salt and pepper to taste Method : Put the flour onto a clean work surface, make a well in the center. issolve the yeast in the water. Pour into the well, and gradually incorporate it into the flour. Add the salt. Knead the dough until smooth and elastic. Cover the dough with a sheet of lightly oiled plastic wrap and let rise until doubled in size (about 1 hour). eanwhile, heat the olive oil in a pan and sauté garlic. Add the chopped tomatoes, salt and pepper. Cook for about 20 minutes or until the sauce thickens. Divide the dough into balls of about 31/2 ounces (100 g) each and let them rise again until they have doubled in size (about 30 minutes). oll out the dough into disks. Spread the tomato sauce on half of each disk. Arrange a basil leaf on each, and sprinkle with mozzarella and Parmigiano- eggiano. Fold the disks in half and seal the edges. Heat 1/2 inch of oil in a large skillet until hot and shimmering. Fry the panzerotti for about 5 minutes, until brown on both sides. With a slotted spoon, transfer the panzerotti to paper towels to drain. Add salt to taste. Preparation time : 30 minutes Rising time : 11/2 hours Cooking time : 5 minutes Difficulty : medium 4 SERVINGS recipescooks.info/italian-cooking/panzerotto-from-apulia-recipe
Posted on: Tue, 02 Dec 2014 03:13:56 +0000