Panzerotti Di Ricotta E Mozzarella Recipes

PANZEROTTI

Steps:

• Pour enough canola or vegetable oil into a large Dutch oven to come 4 to 5 inches up the sides. Clip a deep-fry thermometer to the edge of the pan. Place over medium-high heat and bring to 365 degrees F.
• Meanwhile, place the olive oil in a small saucepan over medium heat. Once warm, add the tomato puree and cook until bubbling and most water has evaporated, about 5 minutes. Remove from heat and set aside.
• Dice the mozzarella and place in a strainer to remove any excess liquid. Set aside.
• Dust a work surface with flour. Roll the pizza dough out until it is 1/4 inch thick. Using a 4- to 5-inch biscuit cutter, cut out rounds. Spread 1 to 2 teaspoons cooled tomato puree on one half of a round. Top with a basil leaf and 1 tablespoon mozzarella. Fold the other half of the round over to enclose the filling and pinch the edges to seal. Continue until all dough is filled and sealed. (At this point you can freeze the panzerotti for up to a month.)
• Drop 2 to 3 panzerotti into the preheated oil and fry until golden, flipping them frequently, 3 to 4 minutes. Drain them on a plate lined with paper towels. Continue until all the panzerotti are cooked. Sprinkle with salt. Eat them hot!

PANZEROTTI DI RICOTTA E MOZZARELLA

Steps:

• For the dough: Break up the yeast in 2 cups lukewarm water and let dissolve completely. Pour the flour and salt onto a smooth work surface and create a well in the middle. Pour the water and yeast mixture into the well, a little at a time, and then mix by drawing some of the flour from the inner edge of the well into the water until all the flour has been drawn in. Once the yeast mixture has been incorporated, work in the wine and oil until you can create a ball of dough. Knead by rolling the dough back and forth, stretching it out with one hand and rolling it back with the other until smooth and almost spongy, about 5 minutes. Cover with a damp dishtowel and leave at room temperature 1 hour (the dough will double in size). Now you're ready to roll it out and make the panzerotti.
• For the filling: Meanwhile, thoroughly combine the ricotta, pecorino and mozzarella in a mixing bowl.
• For assembling: Roll the dough out flat or run through a pasta machine to create 2 long, 3-inch-wide sheets. Lay 1 sheet of dough on a floured work surface and place small dollops of cheese filling 3 inches apart. Lay the second sheet of dough on top and pinch the dough in between the cheeses. Cut out the individual pockets using a knife. Fry in olive oil, and then let cool before serving.

PANZEROTTI DI RICOTTA E MOZZARELLA

Steps:

• Break the cubes of yeast up in lukewarm water and let them dissolve completely.
• Pour the flour and salt on a smooth work surface and create a well in the middle of the flour.
• For the dough, pour water and yeast mixture into the middle of the well, a little at a time. Start mixing by drawing some of the flour from the inner edge of the well into the water until all the flour has been drawn in. Once the yeast mixture is incorporated add the wine and then the olive oil into the mixture, working it with your hands until it's incorporated and you can create a ball.
• Knead the dough by rolling it back and forth, stretching it out with one hand and rolling it back with the other. Continue doing this for about five minutes or until the dough is smooth and has an almost spongy texture. Put a damp dishtowel over dough and leave out at room temperature for about an hour. The dough will double in size. Now you're ready to roll it out and make the panzerotti.
• While the dough is rising, you can prepare the filling. In a mixing bowl combine all the cheeses and mix well. After an hour or so, roll your dough out flat or put through a pasta machine to create 2 long sheet about 3 inches wide. On a floured work surface lay out dough and place a small dollop of cheese filling 3 inches apart. Lay the second sheet of dough over the filling and pinch the dough in between the filling. Cut with a knife creating individual pockets. Fry in olive oil and let cool before serving.