How to make perfect fried turnovers
Dear friends, today let's see together how to make perfect, crispy and crumbly fried panzerotti! For those who, like me, love fried foods (I wonder how you can not love them!!), panzerotti are a real pleasure! Of course, you can stuff fried panzerotti in a thousand ways, I propose the most traditional ones, which you can also enjoy in various Sicilian rotisseries, and that is with a filling of ham, cheese and a pinch of tomato sauce: I can't tell you what hot hot and stringy goodness! The dough is very similar to that of pizza and, as for pizza, I recommend using a little yeast in favor of a slower leavening: you will benefit in digestibility! And... before asking me "Is it possible to make them in the oven?" (however the answer is yes!), remember that a good fried, dry and not greasy, for once is good for the mood! Here is the recipe...
IngredientsFor the dough250 g flour (or other strong flour)250 g Re-milled durum wheat semolina3 tablespoons Extra virgin olive oil1 g Dry brewer's yeast (or 3 g of fresh yeast)300 m l Water (approx.)8 g Salt (a level tablespoon)
For the filling200 g Cooked prosciutto300 g Scamorza cheese (provolone)100 ml Tomato pureeSaltOregano
For frying1 l Peanut oil
Preparation
Prepare the dough about 5-6 hours before when you want to enjoy the calzones. Put the flours in a bowl and add the oil. Dissolve the yeast in the water and add it to the flour. Add the water in a trickle, working with two fingers to mix the ingredients. The amount of water indicated may vary slightly depending on the flour used. When all the flour is blended, add the salt, transfer the dough to a pastry board and knead it for about ten minutes, until it is smooth and elastic. Form a ball, then place it in a bowl greased with a drizzle of oil, cover with plastic wrap and let rise until doubled in size (4-5 hours). Divide the dough into 12 parts and roll them out with your hands trying to give them a regular shape. Place the ham and diced cheese in the center of each disc of dough and complete with a teaspoon of tomato puree, a pinch of salt and oregano. Close each disc on itself and seal the edges well with your hands. Cut out the excess dough and then decorate the edges by embroidering them with your fingers. Alternatively, crush the edges with the tines of a fork. Place the calzones gradually on a cutting board lined with parchment paper. Heat plenty of peanut oil in a saucepan and, when it is hot (do the bread crumb test: if, throwing it into the pan, it sizzles, the oil is ready), fry the calzones on both sides, not too many at a time so as not to lower the temperature of the oil. When the panzerotti are golden, place them on paper towels and serve.
Dear friends, today let's see together how to make perfect, crispy and crumbly fried panzerotti! For those who, like me, love fried foods (I wonder how you can not love them!!), panzerotti are a real pleasure! Of course, you can stuff fried panzerotti in a thousand ways, I propose the most traditional ones, which you can also enjoy in various Sicilian rotisseries, and that is with a filling of ham, cheese and a pinch of tomato sauce: I can't tell you what hot hot and stringy goodness! The dough is very similar to that of pizza and, as for pizza, I recommend using a little yeast in favor of a slower leavening: you will benefit in digestibility! And... before asking me "Is it possible to make them in the oven?" (however the answer is yes!), remember that a good fried, dry and not greasy, for once is good for the mood! Here is the recipe...
Ingredients
For the dough
250 g flour (or other strong flour)
250 g Re-milled durum wheat semolina
3 tablespoons Extra virgin olive oil
1 g Dry brewer's yeast (or 3 g of fresh yeast)
300 m l Water (approx.)
8 g Salt (a level tablespoon)
For the filling
200 g Cooked prosciutto
300 g Scamorza cheese (provolone)
100 ml Tomato puree
Salt
Oregano
For frying
1 l Peanut oil
Preparation
Prepare the dough about 5-6 hours before when you want to enjoy the calzones. Put the flours in a bowl and add the oil. Dissolve the yeast in the water and add it to the flour. Add the water in a trickle, working with two fingers to mix the ingredients. The amount of water indicated may vary slightly depending on the flour used. When all the flour is blended, add the salt, transfer the dough to a pastry board and knead it for about ten minutes, until it is smooth and elastic. Form a ball, then place it in a bowl greased with a drizzle of oil, cover with plastic wrap and let rise until doubled in size (4-5 hours). Divide the dough into 12 parts and roll them out with your hands trying to give them a regular shape. Place the ham and diced cheese in the center of each disc of dough and complete with a teaspoon of tomato puree, a pinch of salt and oregano. Close each disc on itself and seal the edges well with your hands. Cut out the excess dough and then decorate the edges by embroidering them with your fingers. Alternatively, crush the edges with the tines of a fork. Place the calzones gradually on a cutting board lined with parchment paper. Heat plenty of peanut oil in a saucepan and, when it is hot (do the bread crumb test: if, throwing it into the pan, it sizzles, the oil is ready), fry the calzones on both sides, not too many at a time so as not to lower the temperature of the oil. When the panzerotti are golden, place them on paper towels and serve.
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