for 10 pieces

Dough

250 g	white flour
50 g	durum wheat semolina
½ tsp	salt
1 tsp	sugar
¼ cube	yeast (approx. 10 g)
1 ¾ dl	water
2 tbsp	olive oil

To shape

a little

white flour

Filling

1 tin	chopped tomatoes (230 g)
50 g	dried tomatoes in oil
½ tbsp	dried Italian herbs
1	garlic clove
¼ tsp	salt
a little	pepper
150 g	mozzarella, cut into cubes

To deep-fry

oil, for deep-frying

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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