Apulian Panzerotti

Ingredients

• 300 g All-purpose flour
• 200 g Semolina flour
• 12 g Yeast
• 100 ml Milk
• 180 ml Water
• 30 ml Olive oil
• 10 g Salt
• 300 g Mozzarella
• 250 g Tomato pulp
• 40 g Pecorino romano
• 1 tsp Oregano
• 1 pinch Black pepper
• 1 l Frying oil

Steps

1. Dissolve the fresh yeast in the lukewarm milk.
2. In a large bowl combine the all-purpose flour and semolina flour, then pour in the yeast-milk mixture, the olive oil, and the lukewarm water a little at a time, mixing well.
3. Add the salt last and knead vigorously for about 10 minutes until you have a smooth, soft, elastic dough.
4. Shape it into a ball, cover, and let it rise in a warm spot for about 2 hours, until doubled.
5. Meanwhile prepare the filling: chop the mozzarella into very small cubes and let it drain in a fine-mesh colander.
6. Cut the tomatoes into small pieces and combine with the mozzarella, then leave to drain for at least 2 hours so excess liquid escapes.
7. Season the drained filling with salt, pepper, dried oregano, and the grated pecorino romano, mixing gently.
8. Divide the risen dough into balls of about 80 g each.
9. On a lightly floured surface roll each ball into a thin disc about 20 cm wide.
10. Place a spoonful of filling on one half of each disc, leaving the border clear.
11. Brush the edge with a little water, fold over into a half-moon, and press firmly, sealing the rim with the tines of a fork.
12. Heat plenty of frying oil to 170-180°C.
13. Fry the panzerotti a few at a time, turning once, until puffed and deep golden, about 2-3 minutes.
14. Lift out with a slotted spoon, drain on paper towels, and serve immediately while hot and stringy.

Tips

• The dough must stay soft — a stiff dough fries up hard. Adding milk gives a crisp surface crust. Use diced tomato pulp, never passata, and drain the filling thoroughly or the panzerotti will burst in the oil. Seal the edges meticulously and fry hot so they puff without absorbing oil.