ENOGASTRONOMIE DI PUGLIA®
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CONTACTS:
ENOGASTRONOMIE DI PUGLIA
di Sabino Aprile
s.p. 231 km. 5.200
70032 Bitonto (Bari) Italy
tel. +39 0803752606
fax. +39 0803731015
info@enogastronomiedipuglia.com
RECIPES > Bread and salad cakes
Difficulty
time
1h e 30'

PANZEROTTI FROM BARI

Bread and salad cakes

INGREDIENTS:
For the pasta:
- 1kg of flour;
- 1 sachet of yeast;
- 1 spoon of oil;
- salt and pepper.

For the stuffing:
- 500g of mozzarella;
- 500g of tinned pealed tomatoes;
100g of parmesan cheese.

Oil to fry.

PREPARATION:
Mix the flour with salty lukewarm water, a spoon of oil, yeast and a pinch of salt. Once you have gotten a smooth and homogeneous dough, make to leaven to the warm place for half a hour. In the meantime, cut the mozzarellas and mix it with the salty tomato, the cheese and the pepper.
Spent the necessary time, cut the dough in small pieces and stretch them with the "mattarello" (small cylindrical stem), so to get plain diskettes. Fill the forms with a spoon and close as well the edges forming some half moons.
Make to heat the abundant oil in a big and deep frying pan, up to make it hot and fry the panzerottis, dipping them upside-down and then turning up to complete gilding.
To serve warm.

VARYING:
The stuffing can also be formed by ham or boned anchovies, or meat or boiled vegetables.


Used or recommended products:
STOCK WINES / Reds and rosťTeresa Manara Negroamaro 2009 - GRAPE Negroamaro 100%€ 12,70

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