Name: Panzerotti, Italian dumplings
Yield: 8
Cuisine: cuisine
Ingredients: 250 gr de harina; 8 gr of fresh baker's yeast; 2 tablespoons of oil; 1 teaspoon of honey; 1 teaspoon of salt; Warm water; 250 grams of mozzarella; 8 tablespoons tomato puree; Basil

The turnovers They are a kind of typical Italian fried dumplings smaller than calzone and whose most common filling is tomato and mozzarella. As there are colors for tastes, the recipe for the filling can be adapted to your tastes and that of the little ones in the house.

Panzerotti, Italian dumplings

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Learn to cook Panzerotti, some Italian dumplings that are really tasty

Ángela

Kitchen: cuisine
Recipe type: incoming
Rations: 8

Total time:

Ingredients

250 gr de harina
8 gr of fresh baker's yeast
2 tablespoons of oil
1 teaspoon of honey
1 teaspoon of salt
Warm water
250 grams of mozzarella
8 tablespoons tomato puree
Basil

Preparation

Dissolve the yeast in a little water with the honey and let it rest for a quarter of an hour.
Mix the flour with the salt, add the yeast, the oil and enough lukewarm water to achieve a smooth, soft, hydrated and somewhat sticky dough.
Put it in a bowl greased with oil, cover with a damp cloth and let it rest for 4 hours.
Then we stretch the very thin dough on a floured worktop. Cut the dumplings into circles of the size we want and cover them with a dry cloth to let it rest for about 30 minutes.
Mix the diced mozzarella with the tomato and basil. Fill each empanada with the filling, seal the edges well and fry in hot oil, turn and turn until we see that the dough swells immediately.
Drain on kitchen paper and serve warm.

Image: giallozafferanno

Recetín

Panzerotti, Italian dumplings

Panzerotti, Italian dumplings

Ingredients

Preparation

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