These are pleasure-really: good good, those things that ... one leads to another and not to eat finiresti ever! The
turnovers are a specialty of Puglia and the recipe we have been taught by Ross at a dinner at his house a little 'time ago ... we hope to be lived up to repeat this dish today!
Serves 25-30 panzerotti
For the dough:
- 1 kg of flour
00 - 25 g of yeast
- 0.5 liters of warm milk (about)
- 1 tablespoon
sugar - 1 tablespoon salt
- 2 tablespoons vegetable oil
For the filling:
- 700 grams of mozzarella
- 150 grams of mortadella
- 400 grams of tomato pulp
- 50 grams of pepper
-
oregano - salt and pepper
Preparation
1. Prepare the dough. Pour the milk into a cup, add sugar, baking powder and seed oil, stir and pour into a bowl with the flour inside. Mix well with a wooden spoon first and then begin to knead with your hands. Quanfa the dough will take consistency, add salt and continue to knead for about 15 minutes. Finished mix, let stand for an hour to make dough rise.
2. While dough is rising prepare the ripening. Cut the mozzarella into small cubes, the sausage into small pieces and put them in a bowl. Add the chopped tomatoes, grated pepper, oregano, a bit 'of salt, a little' pepper and mix. The compound should not be too watered down, so if you need to dry the tomatoes and mozzarella, before mixing with other ingredients.
3. Prepare panzerotto. After rising time, take the dough and roll out a small loaves. Obtain portions of loaf and roll out with rolling pin to draw a veil (not too thin though) the size of a CD.
Put the contents of a spoon plenty of sauce over the dough and close the panzerotto crescent, taking care to close it well.
4. Finally cooking! In a saucepan bring to room temperature and seed oil rfiggere the turnovers until it becomes a beautiful color of sea bream. Get them out of the frying oil drain well and place them on absorbent paper towels.
Serve hot.
turnovers are a specialty of Puglia and the recipe we have been taught by Ross at a dinner at his house a little 'time ago ... we hope to be lived up to repeat this dish today!
Serves 25-30 panzerotti
For the dough:
- 1 kg of flour
00 - 25 g of yeast
- 0.5 liters of warm milk (about)
- 1 tablespoon
sugar - 1 tablespoon salt
- 2 tablespoons vegetable oil
For the filling:
- 700 grams of mozzarella
- 150 grams of mortadella
- 400 grams of tomato pulp
- 50 grams of pepper
-
oregano - salt and pepper
Preparation
1. Prepare the dough. Pour the milk into a cup, add sugar, baking powder and seed oil, stir and pour into a bowl with the flour inside. Mix well with a wooden spoon first and then begin to knead with your hands. Quanfa the dough will take consistency, add salt and continue to knead for about 15 minutes. Finished mix, let stand for an hour to make dough rise.
2. While dough is rising prepare the ripening. Cut the mozzarella into small cubes, the sausage into small pieces and put them in a bowl. Add the chopped tomatoes, grated pepper, oregano, a bit 'of salt, a little' pepper and mix. The compound should not be too watered down, so if you need to dry the tomatoes and mozzarella, before mixing with other ingredients.
3. Prepare panzerotto. After rising time, take the dough and roll out a small loaves. Obtain portions of loaf and roll out with rolling pin to draw a veil (not too thin though) the size of a CD.
Put the contents of a spoon plenty of sauce over the dough and close the panzerotto crescent, taking care to close it well.
4. Finally cooking! In a saucepan bring to room temperature and seed oil rfiggere the turnovers until it becomes a beautiful color of sea bream. Get them out of the frying oil drain well and place them on absorbent paper towels.
Serve hot.
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