Panzerotti
These small, savory fried turnovers from Southern Italy are a delightful snack. They feature a soft, yeasted dough generously filled with rich tomato sauce and mozzarella cheese. Perfect for a quick bite or an appetizer.
O rețetă originală de Forkin
- Durată totală
- 1 oră 45 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 597 kcal
Informații despre alergeni: poate conține gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
dough
- 300 gall-purpose flour
- 7 gactive dry yeast
- 5 gsugar
- 5 gsalt
- 180 mlwater, lukewarm
- 15 mlolive oil
filling
- 200 gmozzarella cheese, diced
- 150 gcanned crushed tomatoes
- 10 gfresh basil, chopped
- 1 un prafsalt
- 1 un prafblack pepper
frying
- 500 mlvegetable oil, for frying
Ustensile
large deep pot · slotted spoon · paper towels · rolling pin · large bowl · wire rack · kitchen towel
Mod de preparare
Pas cu pas
- 1
In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt.
- 2
Gradually add the lukewarm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.
Aproximativ 2 min.
- 3
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic.
Aproximativ 10 min.
Nota bucătarului: The dough should be slightly tacky but not sticky.
- 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.
Aproximativ 1 oră
Nota bucătarului: A slightly warm oven (turned off) can be a good spot for rising.
- 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.
Aproximativ 5 min.
Nota bucătarului: Ensure the mozzarella is well-drained to prevent a watery filling.
- 6
Once the dough has risen, punch it down gently and divide it into 8 equal pieces.
Aproximativ 2 min.
- 7
On a lightly floured surface, roll each dough piece into a circle about 15 cm (6 inches) in diameter.
Aproximativ 5 min.
- 8
Place a spoonful of the filling onto one half of each dough circle, leaving a small border around the edge.
Aproximativ 5 min.
Nota bucătarului: Do not overfill, or the panzerotti may burst during frying.
- 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.
Aproximativ 5 min.
Nota bucătarului: A good seal is crucial to prevent filling from escaping.
- 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).
Aproximativ 5 min.
Nota bucătarului: Use a thermometer to accurately gauge the oil temperature.
- 11
Carefully fry the panzerotti in batches, 2-3 at a time, for 2-3 minutes per side, or until golden brown and puffed.
Aproximativ 6 min.
Nota bucătarului: Do not overcrowd the pot, as this will lower the oil temperature and make the panzerotti greasy.
- 12
Remove the fried panzerotti with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Aproximativ 1 min.
- 13
Serve hot.
Per porție
Valori nutriționale
- Calorii
- 597,4kcal
- Proteine
- 17,7g
- Carbohidrați
- 62g
- Grăsimi
- 30,4g
- Fibre
- 2,9g
- Zahăr
- 3,3g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover panzerotti in an airtight container in the refrigerator.
Reheat in an oven at 180°C (350°F) for 10-15 minutes until warmed through, or in an air fryer for a crispy result.