Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Filling
To deep-fry
How it's done
Dough
Mix the flour, semolina, salt and sugar in a bowl. Crumble the yeast, add to the bowl. Pour in the water and oil, mix.
Knead together to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 10 portions, shape into balls. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 14 cm in diameter).
Filling
Drain the tomatoes, transfer to a bowl. Drain the dried tomatoes, roughly chop, add along with the herbs. Press the garlic into the mixture, season, mix. Cut the mozzarella into cubes.
Panzerotti
Place 1 tbsp of tomatoes and 1 tbsp of mozzarella on half of the dough. Fold the other half of the dough over the filling, fold over the edges, press down firmly.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Lower the panzerotti into the oil in batches using a slotted spoon, deep-fry for approx. 5 mins. Remove and drain on paper towels.
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