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Escape Chaotic Kitchen
MELISSA CALLI
Created on November 21, 2024
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Transcript
ingredients for dough
250g Flour 285g Water 8,5g Fresh bewer's yeats 10g fine salt 250g Manitoba flour 8g Extra virgin olive oil 5g sugar
Panzerotti
Melissa Sofia Manal
start
For the filling
Fiordilatte 250g
A pinch of salt
Tomato puree 200g
A bit of oregano
- In a bowl, pour the 00 flour and the manitoba
- crumble the fresh brewer's yeast
- and add the sugar
- add half of the water
- start working whit a tarot
- the remaining water and work again with the tarota the add the oil
- and start kneading with your hands as soon as the dough has taken consistency transfer it to the surface and knead for a few minutes until it is smooth and homogeneous them form a sausage
- Cut the dough forming balls then cover the balls with a tea towel rise for an hour and half until they have become thicker in a saucepan heat a little oil pour the tomato puree
- After cutting the heated diced fiordilatte the saucepan tke the leavened balls mash and put the tomato in the middle and the mozarella then close it taking care te seal the end then heat the abundant seed oil in a post a 170 and fry panzerotti by immersing them 1/2 times
- And they are ready to be eaten