Panzerotti

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt.

2. 2

   Gradually add the lukewarm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.

   Ca. 2 min.

3. 3

   Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough should be slightly tacky but not sticky.

4. 4

   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) can be a good spot for rising.

5. 5

   While the dough is rising, prepare the filling by combining the diced mozzarella cheese, canned crushed tomatoes, chopped fresh basil, salt, and black pepper in a medium bowl.

   Ca. 5 min.

   Kokkens note: Ensure the mozzarella is well-drained to prevent a watery filling.

6. 6

   Once the dough has risen, punch it down gently and divide it into 8 equal pieces.

   Ca. 2 min.

7. 7

   On a lightly floured surface, roll each dough piece into a circle about 15 cm (6 inches) in diameter.

   Ca. 5 min.

8. 8

   Place a spoonful of the filling onto one half of each dough circle, leaving a small border around the edge.

   Ca. 5 min.

   Kokkens note: Do not overfill, or the panzerotti may burst during frying.

9. 9

   Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.

   Ca. 5 min.

   Kokkens note: A good seal is crucial to prevent filling from escaping.

10. 10

    Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 170-175°C (340-350°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to accurately gauge the oil temperature.

11. 11

    Carefully fry the panzerotti in batches, 2-3 at a time, for 2-3 minutes per side, or until golden brown and puffed.

    Ca. 6 min.

    Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and make the panzerotti greasy.

12. 12

    Remove the fried panzerotti with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 1 min.

13. 13

    Serve hot.