Panzerotti mon amour.
I could not avoid to make them after being in Puglia to record.
Super, super good, forget about it. You really have to copy me.
Luckily I managed to take a picture, they didn’t even last a dinner time.
You can stuff them as you like, baked ham and cheese, tomato and mozzarella or whatever you like.
500g of manitoba flour
2 teaspoons of fine salt
2 teaspoons of sugar
4 tablespoons of oil
15g of brewer’s yeast
– Form a “fountain” with flour, over a pastry board.
– Place the sugar inside with water, yeast and oil. Start to mix by incorporating the flour gradually.
– Add salt and knead by hand, helping yourself with water. You will have to get a soft dough.
– Grease a bowl lightly and put the dough in it. Let rise for an hour. The dough will double in volume.
– Take it back to the board, work it by hand and form a kind of baguette. If you need it, help yourself with a little bit of flour.
– Then cut some small pieces of about 100g each and spread them out.
– Stuff with, for example, with mozzarella and baked ham. Close panzerotti and fry them in sunflower oil, brought to temperature.
– Drain on absorbent paper and eat panzerotti hot.