Monday, 7 September 2015

Classic Panzerotti

My "Zia Bruna" (auntie) is renowned for her panzerotti parties in the summer, something I always look forward to every year as they are truly amazing! I have always promised myself that I would try and recreate them back home however, with ingredients being slightly different I have always been worried that they would never come even close so never bothered... until today!

The request came from my husband and what with my vegan sister back from Italy I took on the challenge and made two batches... and guess what? They were a hit! I cannot tell you how proud I was with my first attempt.  


Ingredients
(Makes 14)

Method

In a jug mix the water, olive oil, sugar and yeast.

Place the flour in a large bowl or clean work surface then add the liquid slowly while mixing with your hands until dough like then continue to knead for about 15 mins.

Leave/place the dough in a large bowl and cover with clingfilm and leave to pru for approximately an hour in a warm place. 

In the meantime grate/dice your chosen cheese then a pinch of salt to the tomatoes. 

TIP: Basil is a lovely and aromatic addition to the tomatoes.

Once your dough is ready divide into 14 balls.

Sprinkle plenty flour on the work surface the start to roll each ball to make mini pizza like bases.

Add approx. 1 tbsp of tomato an top with the cheese in the middle of each base leaving at a least two cm border. With a pastry brush wet the borders then fold over to make half moon shapes. Seal the border with a fork.

In a deep fat fryer or a deep pan with plenty of Sunflower Oil fry these little beauties until golden.

Serve with a cold beer and some crunchy salad.


Like It? Tried It? Tweaked It? Let me know!

#VeganVertigo



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