Tomato and mozzarella panzerotti (parcels)

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MASTERY Level
45 min
416 Views
 
MASTERY Level
0 People
45 min
INGREDIENTS for 0 people
  • 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
Preparation

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.

Bread
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