Calabrese panzarotti

Ingredients for 3 servings:

• 400 g flour
• 1 packet of dry yeast
• 200 ml water, lukewarm
• olive oil
• 1 can of tomatoes, chopped
• 250g mozzarella
• salt and pepper
• basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dumplings filled with tomato and mozzarella, from the pan

Knead the flour, water, yeast, 2 teaspoons of salt, and 2 tablespoons of oil into a smooth dough. Cover and let rise for about 30 minutes. In the meantime, drain the mozzarella and then cut it into approximately 0.5 cm cubes. Place it in a bowl with the chopped tomatoes and season with salt, pepper, and basil. Divide 10 equal-sized portions of the yeast dough and roll them out on a floured surface, not too thin. Place 2 tablespoons of the filling on one half of each flatbread, fold the other half over it, and press the edges together firmly. Heat the oil in a pan. Make sure the oil is not too hot, otherwise the panzarotti will end up black on the outside and raw on the inside. I always use level 4 of 6 on the electric stove. When the oil is hot, carefully slide the panzarotti in one at a time using a spatula and fry for about 3 minutes on each side. Finished panzarotti can be kept warm in the oven at 50°C while the others are roasting. This amount is enough for a main course for three people.