Recipe Tip: Panzerotti with Tomatoes & Mozzarella - Falstaff

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.



    1. Step 1

      Divide the pizza dough into 12 balls and roll them out into circles (10 cm in diameter).
    2. Step 2

      Place the tomatoes, mozzarella and basil in the centre of the circles.
    3. Step 3

      Fold the circles in half to form a crescent. Press the edges together and crimp down with a fork.
    4. Step 4

      Bake 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!
    5. Step 5

      Dissolve the yeast with the sugar in the lukewarm water.
    6. Step 6

      Sift the flour into a bowl, make a well in the centre and add three quarters of the yeast water.
    7. Step 7

      Mix well, then add the salt and olive oil and continue to stir.
    8. Step 8

      Gradually pour in the remaining yeast water and knead into a dough.
    9. Step 9

      Knead vigorously on a floured countertop for 10 minutes
    10. Step 10

      Cover with a cloth and let rise at room temperature for 1 hour.