Panzerotti alla Sara

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 1 tsp sugar
• 2 tsp salt
• 250 ml water, lukewarm
• 2 tbsp oil, for the dough
• 1 tbsp tomato paste
• 200g salami
• 300 g cheese
• 1 Pepper
• 1 pinch(s) of oregano
• 300 ml oil, for frying

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 25 minutes

for 15 dumplings according to a recipe from Apulia

Add salt and sugar to the flour, then dissolve the yeast in the warm water and mix into the flour. Gradually add the oil and knead everything into a dough on a flat work surface for about 10 minutes. The dough should be firm and smooth. Place the dough in a bowl, cover with plastic wrap, wrap in a blanket or similar, and set in a warm place for at least 1.5 hours. In the meantime, finely chop the cheese and salami, finely chop the pepperoni, and mix everything together with the tomato paste and oregano. Divide the finished dough into about 15 pieces and cover them with a cloth. If necessary, sprinkle the work surface with flour and roll each piece out individually with a rolling pin. Do not roll it too thinly, as otherwise the dough will tear too easily. Fill the rolled out dough with about 1 tablespoon of the cheese and salami mixture and fold it over. It’s best to fold the edges over twice and seal them well. Then cover each panzerotti with a cloth to prevent the batter from drying out. Heat 300-500ml of oil in a deep pan and fry the panzerotti for about 1 minute per side until golden brown.