PANZEROTTI

with cheese and basil

by Tommaso Foglia

HULALÀ COOKING PIZZA

10 panzerotti

Ingredients

For the panzerotti:

250 g of 00 flour
250 g manitoba flour
250 g water
50 g milk
50 g extra virgin olive oil
10 g salt
12 g fresh brewer’s yeast
Peanut oil

For the cheese filling:

10 g gorgonzola
200 g cow’s milk ricotta
100 g grated Parmesan
100 g Hulalà Cooking Pizza
Basil
Pepper

Hulalà Cooking Cucina

Preparation

For the panzerotti:

Dissolve the yeast in the warm milk, and mix it together with the water and flour, using the dough hook in a stand food mixer. Lastly, add the oil and salt and finish kneading to obtain a smooth ball. Cover the mixer bowl with cling film and leave the dough to rise in a warm place for about 2 hours or until it doubles in volume. Divide the dough into balls of about 80 g each and let them rise covered with a cloth for another 30 minutes. Roll out the dough with a rolling pin, cut the panzerotti into discs with a pastry cutter and place the creme cheese in the centre of each disc. Close the panzerotti into a crescent shape, sealing the edge with the tip of a fork and fry in the oil at 180°C until golden on both sides.

For the cheese filling:

Blend all the cheeses in a blender until smooth. Break up the basil leaves by hand and add to the creme cheese together with the pepper.