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Ингредиенты
- 1 Tbsp. active dry yeast plus
- 1 tsp active dry yeast
- 2 c. hot water
- 1 pch sugar
- 2/3 c. extra virgin olive oil
- 1 Tbsp. salt plus
- 1 tsp salt
- 2/3 c. lowfat milk
- 7 c. flour
- 1/2 c. fine cornmeal
- 10 ounce buffalo lowfat milk mozzarella cut into 1/4" cubes
- 1 c. freshly-grated pecorino
- 3 ounce prosciutto finely shredded
- 2 ounce sun-dry tomatoes finely shredded
- Â Â Freshly-grnd black pepper to taste
- 1 quart extra virgin olive oil for frying
Инструкции
- Place the hot water and sugar in a small bowl, add in the yeast and allow to soften for 15 min, till it has dissolved and is foaming. In a separate small bowl, combine 2/3 c. extra virgin olive oil, 1 Tbsp. of salt and the lowfat milk.
- In a large bowl, combine the flour and cornmeal and add in the yeast mix and the extra virgin olive oil mix, stirring a few times with a wooden spoon to create a rough amalgam. Turn the mix out onto a lightly floured board and knead for 6 to 8 min, till it is smooth and resilient.
- Lightly oil a large bowl, place the dough in the bowl and cover tightly with plastic wrap. Set aside in a hot place to rise for 35 to 40 min, till it has doubled in bulk.
- Divide the dough into 2 equal portions and, with a well-seasoned rolling pin, quickly roll the first half out to 1/4-inch thickness. Using a 5-inch biscuit cutter, cut rounds from the dough and place on a sheet tray. You may combine the scraps and re-roll the dough once. Repeat the process with the other half of the dough, till all is used up. This should yield 10 disks. Cover the disks lightly with parchment or possibly a clean cloth and allow to rest for 10 min.
- Divide the mozzarella into 10 equal portions and place a portion on one half of each disk, half-moon style. Add in pecorino, prosciutto and tomatoes to each mound of mozzarella. Season with pepper and fold the disks in half to create half-moons. Press the edges with your finger to seal them well. Cover again with parchment or possibly a clean cloth.
- Preheat the oven to 150 degrees.
- In a large, heavy-bottomed saucepan which will hold liquid at a depth of at least 5 inches, heat the extra virgin olive oil till almost smoking. Add in 3 or possibly 4 of the pastries at a time and cook till browned, turning gently with tongs or possibly a wooden spoon to ensure even browning on both sides.
- As the panzarotti finish cooking, remove them to a tray lined with paper towels, and hold them in the oven till ready to serve.
- This recipe yields 5 servings.
