Last night, we went to a friend's to make and eat panzerotti: delicious cheesy pockets.
Here's how you make them.
1) Acquire dough. Make a pizza type dough or just buy it at the baker's or ask the bakery section at your supermarket. Put it in a large bowl and let it rise, covered in dishtowels. It helps to finally cover it with a blanket.
2) Once the dough has properly risen, separate and roll into balls. The balls should be a little bigger than golf balls. Again, cover with a dish cloth and let rise.
3) Prepare filling. Crumble or grate mozzarella cheese (try and get the real kind, in water) and mix in a bowl with tomato sauce. Do not put too much sauce, this will make the panzerotti burst. Make sure your mix is mostly cheese.
4) Once your little dough balls have risen, roll them into little flat circles. I say, about 3 mm in thickness.
5) Fill with not more than a tablespoon of mixture. Keep in mind that the cheese will expand, so take it easy on the filling or your panzerotti will burst!
6) Fold over into a half circle and properly press the edges shut with your thumbs. It is important that the corners are properly sealed. You can cut the excess dough with a fancy edger, or simply press them down with a fork.
7) Heat vegetable oil. Gently place panzerotti in oil. They will expand and float. Turn them over a few times and take them out of the oil once they are nice and golden. (In the picture below, they are not ready, they need to be almost orange!)
MC and Luciano are very excited and hungry:
8) Share with friends and family!!! We had them with a side of olives, raw carrots, radishes and fennel. Yum!
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