Neapolitan fried panzerotti

Written by admin. Posted in Hot starters, Pizza, Starters

Cucina: Lazio
Cooking time: 2 hours
Ingredients for 4 servings
“00” Flour 1,5 kg
Water 1,125 lt
Salt 30 gr
Dry yeast 2,5 gr
Extra virgin olive oil 100 g
Tomato pulp as needed
Oregano as needed
Salt and pepper as needed
No. 2 buffalo Mozzarellas
Vegetable seed oil as needed

Knead the flour and the yeast with the water and the oil until you have a compact dough. Add the salt and knead for another 10 minutes. Let it rise until it has doubled in volume. Cut up the buffalo mozzarella and let it drain so that it loses its water. Add the oregano, salt and extra virgin olive oil to the tomato.
Roll out the pasta with a rolling pin and fill it with the tomato and buffalo mozzarella. Close it up into a half moon shape and seal with the tines of a fork.
Fry in abundant vegetable seed oil.

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