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Panzerotti
Ingredients:
1 flour kg 00
1 full spoon of salt
1 full spoon of sugar
3 spoons of oil virgin extra of olive
1 die of yeast of beer
3 spoons of wine white
4 great mozzarellas
250 grs. of bald tomatoes
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Time of preparation: 2 hours recommended
Wine: Locorotondo or Martina
Preparation:
You prepare the fountain flour on the spianatoia, to pour the
sugar to the center, the oil extravergine of olive, the wine,
the salt and the loose yeast in two glasses of lukewarm water.
You mix well and you add lukewarm water thin to get an I mix rather
soft and elastic. Formed a panetto, cover him/it with a damp cloth
and allow to leaven (in a warm environment they will be enough
30 minutes) him/it. To completed lievitazione, you take the panetto,
still work him/it an instant and from it you draw some little
balls of the greatness of a small orange. Cover you her with a
damp cloth and you allow to leaven for another mezzora. To this
point from the raised little balls you will draw some disks of
around 15 cms of diameter. In one of the systematized halves a
pò of mozzarella and a pò of bald tomato. You close
again therefore the empty half on that with the seasonings and
you will get a crescent that you will have well care to close
again for in the edges helping you with the tines of a fork of
it. You immediately fry in abundant oil extravergine of olive,
that you will previously have heated, turning the panzerottis
up to that they become gilded. Drain you them in a bowl where
you will have put some paper from kitchen. Serve you them very
warm watching out for the first bite not to burn you with the
stuffing.
Suggestion: the panzerotti must be fried just filled if they
don't become soft.
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