Panzerotti

Method

1. 1

   The dough

   Mix the two types of flour, crumble in the yeast and add the sugar. Start mixing with half of the water, then add the salt, and gradually the remaining water.

2. 2

   Kneading

   Continue working by hand, gradually incorporating the oil. Knead on a board until you have a smooth, non-sticky dough.

   10 min
3. 3

   Balls

   Divide the dough into 8 equal pieces of about 100 g each, and shape each into a tight ball. Cover and leave to prove in a draught-free place until doubled in size.

   120 min
4. 4

   The filling

   Cook the tomato purée with salt in a little oil for about 15 minutes, sprinkle with oregano at the end, and leave to cool. Cut the mozzarella into small cubes and drain in a sieve so the filling is not watery.

   15 min
5. 5

   Shaping

   Roll the balls on a lightly floured board into 2 mm thin rounds. Place 2 tablespoons of sauce and a few mozzarella cubes in the centre of each, fold into a half-moon, press the edges firmly together, and trim straight with a knife or pastry wheel.

6. 6

   Frying

   Heat the oil to 165°C and fry 1–2 panzerotti at a time. When they rise to the surface, turn them over and spoon oil over the tops. Fry until golden brown, then drain on kitchen paper.