Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 50 minuti |
Ingredients
| 500 g | farina 00 |
| 300 mL | Long-life Whole Milk UHT Microfiltered Sterilgarda |
| 23 g | butter |
| 12 g | brewer's yeast |
| 5 g | fine salt |
| 5 g | of sugar |
| 150 g | Tomato Passata Sterilgarda |
| 250 g | strakì Sterilgarda |
| q.b. | oregano |
| q.b. | basil |
| q.b. | olive oil |
Prepare this recipe with:
Preparation
- Take a bowl and pour in the 00 flour and the soft butter cut into pieces.
- Mix the mixture.
- Dissolve the brewer's yeast in the previously warmed Sterilgarda Whole Milk and add it to the flour mixture.
- Add the sugar and salt to the mixture.
- Shape the dough into a loaf and make incisions on the surface with a fork, then leave to rise for about 2 hours in a warm place.
- For the filling, take a bowl and pour in the Sterilgarda Tomato Puree, basil, oregano, olive oil, salt and Sterilgarda Strakì.
- Roll out the dough until it is about 6-7 mm thick.
- Using a bowl, cut out circles with a diameter of 10-12 cm.
- Place the filling in the center of each circle using a teaspoon.
- Wet the edges of the circle with a little water and close them to form half-moons.
- Seal the edges with your fingers.
- Take a pan and heat the olive oil well.
- Fry the panzerotti until golden brown on both sides or, if you prefer, bake them in the oven, preheat the oven to 180 degrees in fan-assisted mode for about 20-25 minutes.
- Serve the panzerotti while still hot!
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