Monday, 7 December
Panzerotti Pugliesi from Italy
The special thing about Apulian fried pizza is that the dough is not baked in the oven, but deep-fried. The semicircular pizza pockets are filled with tomato sauce and mozzarella. Ingredients
- 250 g wheat flour
- 250 g Manitoba flour
- 21 g brewer's yeast (fresh)
- 250 g water approx.; slightly warm
- 0,5 teaspoon sugar
- 250 g Mozzarella (Fior di latte)
- 125 g tomatoes (passata)
- 0.5 tablespoons of olive oil (extra virgin)
- Oregano
- Salt
- Pepper
- Olive oil (for frying)
- Crumble the yeast in a small bowl and dissolve with 2 tbsp. of slightly warm water.
- Put flour, sugar and 0,5 tsp. salt in a bowl, form a hollow in the middle of the flour and pour in the yeast.
- Mix with a hand mixer (with dough hook) while adding lukewarm water drop by drop (!) to a dough that is so dry that it doesn't stick anymore.
- Cover the dough in the bowl with a towel and leave to rise for 2 hours in a warm, not too bright place until the dough has approximately doubled
- After 2 hours, roll out the dough into a sheet about 3 to 5 mm thick and cut out circles about 14 cm in diameter. The amount of dough should be enough for 12 circles (each weighing approx. 65 g).
- Let the dough rise again covered for one hour.
- In the meantime make the sauce: Put oil in a pot, add tomatoes, season with oregano, salt and pepper and let simmer for a short time at low temperature. If there is still some liquid left at the end of the cooking time, remove it with a spoon.
- Cut mozzarella into cubes and drain well.
- Place a little sugar and mozzarella in the middle of each circular pastry sheet. Don't let anything get on the edge, otherwise the dough won't stick to each other anymore.
- Fold the dough sheets one on top of the other and close them well. It is best to press firmly on the edge with the prongs of a fork and pull the fork towards the edge. If the dough is a little too dry, brush the edge with a damp baking brush before closing. In any case, the Panzerotto must be well sealed so that it does not open when deep-frying.
- Bake the Panzerotti in a deep fryer at 175° C until golden brown. Leave some space and do not deep-fry too many Panzerotti at once.
- Drain the Panzerotti briefly on kitchen paper and serve hot.
Terms and Conditions
- The winner will be randomly selected based on submitted answers.- Winners will be contacted by telephone or email. Remember to include your full name and email address.
- If the required information is incorrectly registered, the prize will go back into a new draw.
- Participation in the contest is free and there is no purchase obligation.
- Participation in the contest is allowed for any person who has a valid email address and is 16 years of age or older at the time of registration.
- The participant agrees that the registered email address will be stored and may be processed and used in connection with informing about contest holders products and services at a later date.
Terms
Panzerotti Pugliesi from Italy
The special thing about Apulian fried pizza is that the dough is not baked in the oven, but deep-fried. The semicircular pizza pockets are filled with tomato sauce and mozzarella. Ingredients
- 250 g wheat flour
- 250 g Manitoba flour
- 21 g brewer's yeast (fresh)
- 250 g water approx.; slightly warm
- 0,5 teaspoon sugar
- 250 g Mozzarella (Fior di latte)
- 125 g tomatoes (passata)
- 0.5 tablespoons of olive oil (extra virgin)
- Oregano
- Salt
- Pepper
- Olive oil (for frying)
- Crumble the yeast in a small bowl and dissolve with 2 tbsp. of slightly warm water.
- Put flour, sugar and 0,5 tsp. salt in a bowl, form a hollow in the middle of the flour and pour in the yeast.
- Mix with a hand mixer (with dough hook) while adding lukewarm water drop by drop (!) to a dough that is so dry that it doesn't stick anymore.
- Cover the dough in the bowl with a towel and leave to rise for 2 hours in a warm, not too bright place until the dough has approximately doubled
- After 2 hours, roll out the dough into a sheet about 3 to 5 mm thick and cut out circles about 14 cm in diameter. The amount of dough should be enough for 12 circles (each weighing approx. 65 g).
- Let the dough rise again covered for one hour.
- In the meantime make the sauce: Put oil in a pot, add tomatoes, season with oregano, salt and pepper and let simmer for a short time at low temperature. If there is still some liquid left at the end of the cooking time, remove it with a spoon.
- Cut mozzarella into cubes and drain well.
- Place a little sugar and mozzarella in the middle of each circular pastry sheet. Don't let anything get on the edge, otherwise the dough won't stick to each other anymore.
- Fold the dough sheets one on top of the other and close them well. It is best to press firmly on the edge with the prongs of a fork and pull the fork towards the edge. If the dough is a little too dry, brush the edge with a damp baking brush before closing. In any case, the Panzerotto must be well sealed so that it does not open when deep-frying.
- Bake the Panzerotti in a deep fryer at 175° C until golden brown. Leave some space and do not deep-fry too many Panzerotti at once.
- Drain the Panzerotti briefly on kitchen paper and serve hot.
Terms and Conditions
- The winner will be randomly selected based on submitted answers.- Winners will be contacted by telephone or email. Remember to include your full name and email address.
- If the required information is incorrectly registered, the prize will go back into a new draw.
- Participation in the contest is free and there is no purchase obligation.
- Participation in the contest is allowed for any person who has a valid email address and is 16 years of age or older at the time of registration.
- The participant agrees that the registered email address will be stored and may be processed and used in connection with informing about contest holders products and services at a later date.