Panzerotti with Semolina Powder. Dissolve the yeast in a little warm water, taken from the total dose, and add the sugar. To make the panzerotti dough, you need to start with all your dry ingredients. Once the yeast is completely combined,.

In a bowl, combine the chopped mozzarella and tomato passata, previously flavored with extra virgin olive oil, salt, pepper, oregano, and basil. Spoon the filling into the center of each dough round. Close up the panzerotto in a half-moon shape, sealing the edges if necessary, and brush with a beaten egg. You can have Panzerotti with Semolina Powder using 18 ingredients and 15 steps. Here is how you cook that.

Ingredients of Panzerotti with Semolina Powder

It's of For the dough:.
It's 100 grams of Semolina powder or bread flour.
Prepare 70 grams of Cake flour.
It's 1/2 tsp of Dry yeast.
Prepare 100 ml of Lukewarm water.
Prepare 1 pinch of each Sugar and salt.
Prepare 1 tsp of Olive oil.
You need of Standard filling:.
You need 1 large of Tomato.
It's 7 ml of Olive oil.
Prepare 100 grams of Mozzarella cheese.
It's 5 of olives' worth Minced olives (optional).
Prepare of Filling 1--Simple:.
You need 1 dash of Cinnamon powder.
It's of Filling 2--Fish flavored:.
You need 2 of sardines Canned sardines (roughly chopped).
You need of Filling 3--Meat flavored:.
Prepare 50 grams of Ham (roughly chopped).

The panzerotti are one of the oldest street foods in Italy. They say they were created in the Salento area, when a baker decided to use some leftover bread dough to prepare small fried pizzas folded into the shape of a crescent, with a stringy heart of mozzarella and tomato. The panzerotto has different names in different regions. While the sauce is simmering divide your dough into three parts then roll out each one making sure not to roll them out to thin.

Panzerotti with Semolina Powder step by step

Dissolve the dry yeast in 1 tablespoon lukewarm water. Add all the ingredients for the dough little by little and knead. Form the dough to the consistency of a baby's cheek..
Cover it with plastic wrap, and let it sit for 1 hour in a sunny place until it expands. Knead the dough and then cover it again, making it airtight and set it in the fridge to rise a second time..
Finely chop the tomato, and then cook it with olive oil over low-medium heat. Simmer it until it cooks down to about half into a purée..
The important point is not to overpower the flavor of the fillings, and not to use strong tasting cheese; therefore there's no need to add basil or garlic to the tomato..
Dice the mozzarella cheese into 1 cm cubes and finely mince the olives..
Take the dough out and roll it into a 3 cm diameter log, and divide it into 2 cm pieces. Place the cut side on a plastic cutting board, then flatten them into a circle to make the dough for the dumplings..
Leave the center slightly thicker than the edges to prevent them from breaking. I rolled them out to approximately 8 cm diameter. A small wooden rolling pin would be handy here..
All that's left is for you is to fold them up. Place the tomato purée and the cheese on top. Wrap the three types of fillings..
When wrapping, press out any air pockets inside. Wet the edges with water, then seal them tightly..
Fry them in oil over medium heat until golden brown. They are best enjoyed piping hot! It'll make you feel like you just took a trip to Milan. The cheese and tomato purée should burst from then center when you cut into it..
The authentic version doesn't use any semolina powder--only bread flour. The only fillings available are ham, tomatoes, and mozzarella cheese..
This recipe has been handed down for three generations in Luini, which is in the tip of the boot shape of Italy. They aren't traditionally eaten in Southern Italy, so it was introduced by immigrants..
It seems like a lot of famous architects, designers, and politicians are from the south of Italy, and are known for being aggressive..
This is a different version of these dumplings that uses mashed potatoes as the main ingredient. You can make them as you like, or as they do in Luini..
At first, it was just people in southern Italy who ate this, but now, even foreign tourists line up to buy them. One costs about 250 yen..

The Italian panzerotti, also known as calzone, is a stuffed pizza with a half-moon shape. The panzerotto is a Southern Italy dish, very popular in Lazio, Campania, Basilicata, and overall Apulia. Maybe the Apulian version of fried Panzerotto is the most apreciated one. Panzerotti are a sandwich-sized version of the most renowned calzone, and usually they are fried. Panzerotti combines pizza and pastry into a crispy, mouthwatering meal or appetizer.