Tomato and mozzarella panzerotti (parcels)
- 1 ¼ lb all-purpose flour
- ½ oz fresh yeast
- 1 potato , boiled and sieved
- ½ lb water
- 1 lb canned tomatoes
- ⅝ lb mozzarella cheese
- salt and pepper
Make dough with flour, yeast, salt (if you like you can add a potato) and water. Allow to rise for about 2 hours.
Meanwhile, cut the peeled tomatoes, squeeze them and leave to drain in a colander. Dice mozzarella (best if mature); once the tomatoes have drained, add the diced mozzarellaand season with salt and pepper. Roll out the dough into disks of about 8 inches in diameter and 0.2 inch thick.
Stuff each disk with a generous dollop of tomato-mozzarellamixture, then fold into crescents and seal using a wavy-edged wheel cutter or folding the edges together.
Deep-fry in abundant olive oil turning often to prevent them from becoming too dark.