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Panzerotti with Semolina Powder. Great recipe for Panzerotti with Semolina Powder. I have never had Panzerotti from Luini. I tried making them with various ingredients.

Panzerotti with Semolina Powder To make the panzerotti dough, you need to start with all your dry ingredients. Zucchini panzerotti are very easy and tasty. It is the simple and unleavened reinterpretation of the the traditional fried panzerotto, the typical specialty of Apulian gastronomy, in Italy.

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, panzerotti with semolina powder. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Panzerotti with Semolina Powder is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. They're fine and they look wonderful. Panzerotti with Semolina Powder is something that I have loved my entire life.

Great recipe for Panzerotti with Semolina Powder. I have never had Panzerotti from Luini. I tried making them with various ingredients.

To get started with this particular recipe, we have to first prepare a few components. You can cook panzerotti with semolina powder using 18 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Panzerotti with Semolina Powder:

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

To make the panzerotti dough, you need to start with all your dry ingredients. Dissolve the yeast in a little warm water, taken from the total dose, and add the sugar. Panzerotti (plural) or panzerotto (singular) is a fried sandwich-sized pastry traditionally stuffed with tomato sauce and cheese. It's also known under the name panzarotti or pizza fritta (meaning fried pizza) and it originates from the region of Puglia.

Steps to make Panzerotti with Semolina Powder:

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..
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..
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..
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..
Dice the mozzarella cheese into 1 cm cubes and finely mince the olives..
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..
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..
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..
When wrapping, press out any air pockets inside. Wet the edges with water, then seal them tightly..
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..
The authentic version doesn't use any semolina powder--only bread flour. The only fillings available are ham, tomatoes, and mozzarella cheese..
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..
It seems like a lot of famous architects, designers, and politicians are from the south of Italy, and are known for being aggressive..
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..
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..

We can also describe panzerotti as a tiny, closed version of pizza and (arguably) the inspiration for the ultra-popular frozen food hot pockets. Durum wheat semolina is used as a tribute to grain from Puglia. It allows for the elasticity and crunchiness of panzerotti and is also low in carbs. The secret of good frying lies within the quality of oil. Smell our panzerotti, they smell delicious because the oil is changed frequently.

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