Tomato panzerotti

• Difficulty: Average
• Time: 40 min of preparation, 20 min of cooking
• Type of Cooking: Fritttura
• Doses for: 4 people

Ingredients

For the pasta:

• 400 g of flour
• 15 g of brewer's yeast
• 2 tablespoons of extra virgin olive oil
• salt

For the filling:

• 300 g of fiordilatte 
• 600 g of Apulian cherry tomatoes (or small dry tomatoes and tasty) well ripe
• salt and pepper
• olive oil or peanut for frying

Preparation

1. Dissolve the yeast with a little warm water. Sift the flour on the pastry board, make the fountain and pour the diluted yeast, two tablespoons of oil, salt and a little warm water at a time in the center, just enough to obtain a rather soft paste.
2. Knead vigorously for about ten minutes then collect the ball dough, place it in a bowl, cover it with a cloth folded in four and put it to rise in a warm place until it is doubled in volume.
3. Wash the tomatoes, divide them in two, deprive them of the seeds and break them up, then salt them and put them in a colander so that they lose part of the vegetation water.
4. Cut the mozzarella into cubes [better if it is not very fresh: a day or two of staying in the refrigerator will make it more compact and dry].
5. When the dough is ready, roll it out with a rolling pin to a thickness of half a cm scarce and make some disks of ten cm in diameter.
6. Spread the tomatoes and mozzarella on the pasta discs, season with a pinch of pepper and fold them into crescents.
7. Press the dough all the way around and seal the crescents bypassing the toothed wheel on the edge.
8. When the panzerotti are all ready, fry them in abundant hot oil [160 °] and drain them when they are light gold, passing them on a double sheet of kitchen paper.
9. Did you like tomato panzerotti? Discover other recipes for bread appetizers!