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    Tomato & Mozzarella Stuffed Panzerotti


    Source of Recipe


    Recipe adapted from Academia Barilla.

    Recipe Introduction


    Appetizer or Side Dish

    (makes about 4 servings)

    List of Ingredients




    1 lb all-purpose flour
    oz fresh yeast
    1 cup water
    1 lb whole peeled tomatoes
    ⅝ lb fresh mozzarella cheese
    salt and pepper

    Recipe



    1. Combine flour, yeast, salt and water to create dough. Allow to rise for about 2 hours.

    2. Meanwhile, cut the peeled tomatoes, squeeze them and leave to drain in a colander. Dice mozzarella; once the tomatoes have drained, add the diced mozzarella and season with salt and pepper. Roll out the dough into disks of about 8 inches in diameter and 0.2 inch thick.

    3. Fill each disk with the tomato-mozzarella mixture, then fold into half-moon shaped pouches. Folding together the edges to seal the panzerotti.

    4. Deep-fry in abundant olive oil. Flip the panzerotti often to prevent them to avoid burning on either side. Wait until the pouches are golden-brown in color. Then transfer to a plate for serving.

    5. Buon appetito!

 

 

 


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