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welcome everybody to italian cuisine at home, today
panzerotti
or pizza fritta recipe for making this recipe you
need general purpose flour with rice flour added if you want, milk,
water salt and sugar or malt for a better leavening, beer yeast fresh or dry
begin by preparing the
basis for the yeast mixing hot milk 36 C (F 97) with water if
the liquid is too hot or too cold the dough will
not leaven
melt some sugar or malt in the liquid
add a pinch of salt to the flour
pour the liquid for leavening
and begin to make the dough
add olive oil
and begin to knead for at least 10 minutes
the dough must be elastic and not sticky
pay attention it not becomes warm
if so it means you used too much yeast
when the dough will be rather smooth and not sticky neither to board nor to your hands
put into the bowl we used for making dough
and cover with a wet towel, use lukewarm water
let it leaven in a warm place, it will take at least
3 hours for leavening, or 4 depending on how much wet is your room
when the dough will be ready, it must increase about X 3
we begin to prepare the panzerotto, it will be very quick
we must only decide the size for panzerotto, if large or small
cut the dough
remember that panzerotti dough is like that of pizza
you must use your hands and not the rolling pin
make balls with dough
sprinkle the board with some flour
for avoiding the dough to stick
begin to shape panzerotto
in the size you wish
the most traditional filling for panzerotti is
tomato and mozzarella, very easy to make
but we can make them in very many manners
mozzarella and tomato, as like for pizza, are the basis for many recipes of panzerotti
pressed whole fresh tomatoes
mozzarella
a pinch of salt
and now moisten panzerotti edges using your fingers
and seal them in this manner
pay attention to seal panzerotti well, otherwise while frying the oil will leak in them
this is the traditional manner for sealing well the panzerotto
among the fillings you can make I suggest that with cooked ham
as we have a layer between the dough and the filling
in this manner the tomato will be separated from the dough, avoiding to make holes in it
in this manner it will be not only good but also useful
panzerotti must be cooked as soon as ready or as possible
you can also freeze them otherwise the dough becomes soft and with holes
when panzerotti are browned make them dry on cooking paper
as you can see if panzerotti are well cooked,
also thanks rice flour, the paper is quite dry