INGREDIENTS
- 1 kg durum wheat semolina flour;
- Half a cube of brewer’s yeast;
- 30 g of salt,;
- 1 teaspoon sugar,;
- warm water (400 ml), warm;
- 200 ml of milk,;
- 50 ml of extra virgin olive oil..;
- 200 g of scamozza cheese, diced;
- Tomato sauce and oregano to taste
STEP
- Pour the flour onto a pastry board, make a hole in the center, add the oil, sugar, milk and crumbled yeast and start kneading;
- Gradually add the water and salt;
- If you see that the dough is too hard add more warm water, if instead it is too soft add more flour. Work for 10/15 minutes until the mixture becomes smooth and elastic;
Knead until the mixture becomes smooth and elastic; - Form a ball, cover and let rise in a dry place (the oven turned off is fine) for about 2 hours;
- Once the leavening time has elapsed, take the dough and, without “kneading” it too much, form balls of 100 grams each;
- Always cover the balls with a cloth and let them rise for another 30/40 minutes;
- While the dough is rising, cut the scamozza into cubes, put the tomato sauce in a bowl, season with salt and oregano;
- Roll out the dough and cut out disks, fill with the sauce, scamorza and oregano;
- Close the edges well. Fry for 4-6 minutes in plenty of seed oil, turning them to brown them well;
- Drain on a plate lined with absorbent paper…and enjoy hot…delicious!!
NOTE
Breathtakingly good, there are ten thousand versions of panzerotti: if you want to try making some, try flavoring the filling with basil, cured meats, olives or anchovies. One of my favorites (only when no one is looking) is with Nutella or jam as a filling: try it and believe it! If you don’t like frying, you can also cook them in a static oven at 200 ° for 20 minutes, or fan-assisted at 180 ° for 15-20 minutes, until they are golden on both sides: a few more minutes but lighter, that’s for sure!
