Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a mixing bowl, mix together the
All-Purpose Flour (5 2/3 cups)
,
Semolina Flour (1 3/4 cups)
,
Caster Sugar (2 Tbsp)
,
Whole Milk (4 cups)
, and
Instant Dry Yeast (2 Tbsp)
. Combine everything together to form a ball of dough.
Step 2
Knead the dough really well for at least 10 minutes, until you poke your finger into a ball and it springs back up!
Step 3
Drizzle up to
Extra-Virgin Olive Oil (1 Tbsp)
over the ball of dough and roll it around to soak up the oil. Knead it again for a few minutes until the dough is no longer wet.
Step 4
Cube the
Fresh Mozzarella Cheese Ball (to taste)
.
Step 5
Cut up the dough into several individual balls. Sprinkle flour over the top of your bench and place one ball on top.Using a rolling pin, start to flatten the ball, by rolling it back and forth until you get a round, flat dough, between 3-4mm in thickness.
Step 6
Place the cubed fresh mozzarella into the centre of the dough and pour in
San Marzano Tomatoes (to taste)
. Then add
Capers (to taste)
.
Step 7
Fold one side of the dough down on top of the other, making the edges meet and press down hard, making sure the pocket is really well sealed.
Step 8
In a pan with some
Sunflower Oil (as needed)
, place each panzerotti gently inside and let it cook for up 10 minutes while putting extra oil on top using a spoon.
Step 9
Remove the panzerotti from the fry pan and leave them to drain on a paper towel. Serve and enjoy!
Rate & Review
{{id}}