Panzerotti - Divella

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Treat

Panzerotti

Prep. time

140 Min.
Skills

Medium
Recipe for

6 people

Ingredients for 6 people

Pizza 00 flour, 1 kg
Divella EVO oil, 2 tablespoons
salt, 15 g
lukewarm water, 500 ml
brewer's yeast, 25 g
mozzarella, 400 g
Divella diced tomatoes, 400 g
salt and pepper to taste
parmesan cheese, 100 g
sunflower oil, 1l

Made with

Flours and Semolina

Flour Type 00 Pizza
1Kg / 5Kg

Tomato Products and Sauces

Trio of Tomato Cubes

Olive Oil and Vinegar

Classic Extra Virgin Olive Oil

Step 1

First prepare the dough. Put the flour on a pastry board or in a bowl, make a well in the middle and add the oil, salt and active dry or instant yeast. Mix while slowly adding the lukewarm water until the dough is smooth and elastic. Shape into balls of about 90 g each, cover them with a damp towel, and leave to rise for 2 hours in a warm place.

Step 2

In the meantime, prepare the filling. Cut the mozzarella into cubes, add the diced Divella tomatoes, oil, salt and pepper and mix all the ingredients together. When the rising time is over, roll out the balls using a rolling pin to form 3 mm thick disks, place the filling in the centre, fold over and tightly crimp the edges forming a half-moon shape.

Step 3

Bring the sunflower oil to the required temperature and fry the panzerotti as soon as you make them as the filling may moisten the dough and cause it to break while cooking. When they are puffy and golden, take the panzerotti out with a skimmer ladle and place them on paper towels. S erve hot.

Enjoy your meal!