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Panzerotti With Semolina Powder Recipe

Panzerotti with Semolina Powder Recipe
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Serving : 2
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Prepare the ingredients before making Panzerotti with Semolina Powder in your home. Then, follow these steps below to serve Panzerotti with Semolina Powder for your family or friends.

Ingredients: Panzerotti with Semolina Powder

  • For the dough:
  • 100 grams Semolina powder or bread flour
  • 70 grams Cake flour
  • 1/2 tsp Dry yeast
  • 100 ml Lukewarm water
  • 1 pinch each Sugar and salt
  • 1 tsp Olive oil
  • Standard filling:
  • 1 large Tomato
  • 7 ml Olive oil
  • 100 grams Mozzarella cheese
  • 5 olives' worth Minced olives (optional)
  • Filling 1--Simple:
  • 1 dash Cinnamon powder
  • Filling 2--Fish flavored:
  • 2 sardines Canned sardines (roughly chopped)
  • Filling 3--Meat flavored:
  • 50 grams Ham (roughly chopped)

How to Make Panzerotti with Semolina Powder

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Panzerotti with Semolina Powder in your home by yourself.

    Step 1
  • Dissolve the dry yeast in 1 tablespoon lukewarm water. Add all the ingredients for the dough little by little and knead. Form the dough to the consistency of a baby's cheek.
  • Step 2
  • Cover it with plastic wrap, and let it sit for 1 hour in a sunny place until it expands. Knead the dough and then cover it again, making it airtight and set it in the fridge to rise a second time.
  • Step 3
  • Finely chop the tomato, and then cook it with olive oil over low-medium heat. Simmer it until it cooks down to about half into a purée.
  • Step 4
  • The important point is not to overpower the flavor of the fillings, and not to use strong tasting cheese; therefore there's no need to add basil or garlic to the tomato.
  • Step 5
  • Dice the mozzarella cheese into 1 cm cubes and finely mince the olives.
  • Step 6
  • Take the dough out and roll it into a 3 cm diameter log, and divide it into 2 cm pieces. Place the cut side on a plastic cutting board, then flatten them into a circle to make the dough for the dumplings.
  • Step 7
  • Leave the center slightly thicker than the edges to prevent them from breaking. I rolled them out to approximately 8 cm diameter. A small wooden rolling pin would be handy here.
  • Step 8
  • All that's left is for you is to fold them up. Place the tomato purée and the cheese on top. Wrap the three types of fillings.
  • Step 9
  • When wrapping, press out any air pockets inside. Wet the edges with water, then seal them tightly.
  • Step 10
  • Fry them in oil over medium heat until golden brown. They are best enjoyed piping hot! It'll make you feel like you just took a trip to Milan. The cheese and tomato purée should burst from then center when you cut into it.
  • Step 11
  • The authentic version doesn't use any semolina powder--only bread flour. The only fillings available are ham, tomatoes, and mozzarella cheese.
  • Step 12
  • This recipe has been handed down for three generations in Luini, which is in the tip of the boot shape of Italy. They aren't traditionally eaten in Southern Italy, so it was introduced by immigrants.
  • Step 13
  • It seems like a lot of famous architects, designers, and politicians are from the south of Italy, and are known for being aggressive.
  • Step 14
  • This is a different version of these dumplings that uses mashed potatoes as the main ingredient. You can make them as you like, or as they do in Luini.
  • Step 15
  • At first, it was just people in southern Italy who ate this, but now, even foreign tourists line up to buy them. One costs about 250 yen.
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