Panzerotti with hay milk mozzarella
Crispy panzerotti with creamy mozzarella and oven-roasted Datterini tomatoes – handmade, savory and full of flavor. Perfect with basil pesto or a fruity chutney.
- • 500 g flour
- • 290 g lukewarm water
- • 8 g olive oil
- • 10 g yeast
- • 5 g sugar
- • 10 g salt
- • 3 packs (100 g each) Brimi hay milk mozzarella (reserve mozzarella water)
- • 30 g shallots
- 7 dried Datterino tomatoes
- • Salt, pepper, and olive oil
- • Oil for frying
Preparation
Dissolve the yeast and sugar in 50 g of lukewarm water.
In a bowl, combine the flour, olive oil, salt, and the remaining water. Add the yeast-water mixture and knead into a smooth dough.
Cover the dough and let it rise at room temperature for 90 minutes.
For the filling, halve the Datterini tomatoes, spread them on a baking tray, season with salt, and drizzle with olive oil.
Dry them in the oven at 110°C for 40 minutes.
Finely chop the shallots and sauté briefly in a little oil, then let them cool.
Blend the mozzarella in a mixer until smooth; if needed, add a little of the mozzarella water.
Combine the blended mozzarella with the cooled shallots in a bowl, season with salt, pepper, and olive oil, then chill.
Roll the dough out to about 5–6 mm thickness with a rolling pin, then cut out circles using a round cutter.
Place the mozzarella filling in the center of each dough circle with a spoon or piping bag, gently press a halved Datterini tomato into the filling, and fold the dough into half-moons, sealing well.
Place the half-moons on a floured cloth, cover, and let rest for about 15 minutes.
Fry the panzerotti in preheated oil (about 170°C) until golden brown.
Serve the panzerotti warm with various dips, such as basil pesto or tomato chutney.
Autumn magic on the plate!
A warming start with a creamy twist
This is what summer tastes like!
Experience Roman delight!
Sounds delicious—and it really is, promise!
Festive, refined, wild – pure indulgence!
A spoonful of poetry on chocolate
Italienische Verführung auf die feine Art!
