Tomato and Mozzarella Panzerotti
Ingredients
- 500 gBread dough (room temperature)
- 250 gBuffalo milk mozzarella ("di bufala") (small diced and drained)
- 2 pcRound tomato (seeded and crushed)
- 100 gHam (chopped)
- 1 tbspOregano
- 190 mlSunflower oil (absorbed during frying (estimated))
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gTomato pulp (well drained)
Method
Fried bread dough, golden and puffed, hiding a heart of molten stringy cheese. The scent of oregano is released as soon as you bite into the crispy crust.
- 1
Cut the mozzarella into small cubes. Seed the round tomatoes and cut them into fine brunoise. Place everything in a colander for 15 minutes to remove excess water, which will prevent the dough from getting soggy.
- 2
Divide the bread dough into 8 equal pieces. On a floured work surface, roll out each piece with a rolling pin to form disks about 15 cm in diameter. The dough should be thin but strong.
- 3
In a bowl, mix the drained tomatoes, mozzarella, chopped ham, and tomato pulp. Place a bit of this mixture in the center of each disk. Sprinkle with oregano, salt, and pepper. Fold the dough into a half-moon shape. Press the edges firmly with your fingers, then mark with the tines of a fork to seal hermetically.
- 4
Heat the sunflower oil to 180°C. Immerse the panzerotti two by two. They should puff up immediately. When the crust is golden brown and firm under the spatula, drain them on paper towels.
Frequently asked questions
How do you get this dish right?
- Sealing is key: if the panzerotto opens in the oil, the cheese will burn and the oil will be ruined.
- Do not overfill, otherwise the dough might tear during handling.
How long does this dish keep?
Eat immediately to maintain the crunch. Does not reheat well in the microwave as the dough softens.
