for 8 pieces

Dough

300 g	white flour
½ bunch	oregano, finely chopped
½ bunch	sage, finely chopped
1 tsp	salt
½ cube	yeast (approx. 20 g
1 ¾ dl	water
2 tbsp	olive oil

To shape

8 tbsp

tomato puree

Filling

200 g	tomatoes, cut into slices
200 g	salami in slices, sliced
300 g	mozzarella, torn into pieces
½ bunch	basil, roughly torn
¼ tsp	salt
a little	pepper
a little	white flour

To deep-fry

oil for deep-frying

How it's done

Dough

Mix the flour, herbs, salt and yeast in a bowl. Add the water and oil, mix. Knead to form a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature.

To shape

Divide the dough into eighths. On a lightly floured surface, flatten, stretch or roll out the pieces of dough (each approx. 13 cm in diameter). Spread 1 tbsp of tomato puree on each piece, leaving a border of approx. 1 cm.

Filling

Top one half of each piece of dough with the tomatoes, salami, mozzarella and basil, season. Fold the free half over the filling. Press the edges down firmly. Dust the panzerotti with a little flour.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160 °C (see tip). Using a slotted spoon, lower the panzerotti into the hot oil in batches. Deep-fry for approx. 3 mins., turn and fry for a further 3 mins. until cooked. Remove and drain on paper towels.

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