Recipe Tip: Panzerotti with Tomatoes & Mozzarella - Falstaff
Top Recipe for 12 Persons. All ingredients and tips for getting it right. In the cookbook 'Globi's Italian Kitchen', Gualtiero Marchesi reveals his recipe for these little filled dumplings from Apulia.
- 450 gpizza dough (see below)
- 16small or cherry tomatoes, quartered
- 300 gmozzarella, cut into cubes
- 20basil leaves, torn
- 5 gfast acting yeast
- ½ teaspoon(s)sugar
- 150 mlwater
- 250 gwhite flour
- ½ teaspoon(s)salt
- 2 tablespoonsolive oil
Step 1Divide the pizza dough into 12 balls and roll them out into circles (10 cm in diameter).
Step 2Place the tomatoes, mozzarella and basil in the centre of the circles.
Step 3Fold the circles in half to form a crescent. Press the edges together and crimp down with a fork.
Step 4Bake in the centre of a preheated oven at 220°C for 15-20 minutes and place on a large platter. Panzerotti are a hit at every party!
Step 5Dissolve the yeast with the sugar in the lukewarm water.
Step 6Sift the flour into a bowl, make a well in the centre and add three quarters of the yeast water.
Step 7Mix well, then add the salt and olive oil and continue to stir.
Step 8Gradually pour in the remaining yeast water and knead into a dough.
Step 9Knead vigorously on a floured countertop for 10 minutes
Step 10Cover with a cloth and let rise at room temperature for 1 hour.