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| foto tratta da nanopress.it |
Traditional Pugliese recipe adapts to various toppings, meat, tomatoes and ricotta forte (typical cheese taste very spicy) or simply with tomato and mozzarella. I prefer the classic version and if I do not risk a stomach ache I could eat a dozen...
Ingredients
4 1 /2 cup (500gr) flour
10,1 fl.oz (300ml) warm water
1, 41 oz. (40gr) butter
1 teaspoon of salt
half teaspoon sugar
0,88 oz. (25gr) yeast
Put the flour on a pastry board, add the yeast dissolved in the center in 100 ml of water with sugar, salt, and butter and knead adding warm water until dough is elastic (Still use a little flour if the dough sticks to hands while working).
Cover and let stand for two hours. Divide the dough into as many portions and stretch each with floured rolling pin, to a disk diameter of about 3, 5 in. (8cm). Spread one half of the disks of dough , put the mozzarella cut into small cubes, a spoon of tomato sauce, a pinch of salt, a handful of grated cheese and a drizzle of oil. Fold the other half of the disc of dough onto the filling and lining up the edges cuocere.Friggere panzerotti, a few at a time, in hot oil and drain them when they occur are golden and crisp.
It 'must close the edges well of panzerotto to prevent it open in the oil.
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