in Italy

Panzerotti

updated

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Ingredients for 6 servings:

  • 350 g flour, white flour
  • 1 sachet of yeast (dry yeast)
  • 100 ml milk, warm
  • 125 ml water, warm
  • ½ tsp salt
  • Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

bread fried in oil, great with a cheese platter

Make a pizza dough from the ingredients and let it rise for 1 hour. Then flatten the dough and roll it into a log. Cut the log into about 15 equal-sized pieces. Flatten each piece with your fist until it’s only about 3-5 mm thick. Fry the round slices in hot oil. Serve the panzerotti warm; they go very well with cheese. If you make them a little thicker, you can slice them and fill them with stracchino or Gorgonzola. They taste divine!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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