500g all purpose flour
25g fresh yeast
250ml warm water
1/2 tsp salt
Mozzarella or scamorza
Tin whole peeled tomatoes
100g grated parmesan cheese
salt & pepper
- Heat the milk to room temperature and dissolve the yeast in it.
- Make a hole in the centre of the flour and pour in the milk. Add the salt.
- Begin to mix the flour with the liquid and continue adding a little water at a time, until the dough is soft and easy to work. Make sure it is not too dry. Place in an oiled bowl, cover with a damp cloth and leave to rise for about 2 hours.
- Meanwhile, sieve the tomatoes and squash them in a bowl. Add the parmesan, a good splash of olive oil, and season with salt and pepper. Chop the mozzarella into small pieces.
- When the dough has doubled in size, divide into small balls and roll into circles.
- Inside each circle put a tablespoon of tomato and a handful of cheese. Fold into a half moon shape and press the edges together to seal then crimp with a fork. Turn the panzerotti over and close the other side, using the fork to make the pattern.
- Repeat with the remaining dough and filling.
- Heat the oil and fry until golden (about 2 minutes on each side approx). Drain on paper towel and serve hot, with a smile and good company!
Italians are very traditional when it comes to food, and especially here in Puglia. Tomato and mozzarella is the classic filling but I can imagine it would work wonderfully with many other ingredients: basically if you have a favourite pizza topping, try it inside a panzerotti! Just don’t tell anyone from Italy!