Fried Panzerotti

Instructions

1. 1

   Combine the type 00 and Manitoba flours in a large bowl. Crumble in the fresh yeast and add the sugar.

2. 2

   Pour in half the warm water and mix with a wooden spoon. Once absorbed, add the dough salt.

3. 3

   Add the remaining water gradually while mixing. Knead with your hands and incorporate the dough olive oil a little at a time.

4. 4

   Turn onto a work surface and knead for 5 to 10 minutes, until smooth and no longer sticky. Shape into a log.

   10 min

5. 5

   Divide into eight pieces of about 3.5 ounces each. Flatten each piece, bring the edges into the center, then round it under your palm to form a tight ball.

6. 6

   Place the balls in an airtight container or cover tightly and keep away from drafts. Let rise for 2 hours, until doubled. Meanwhile, heat the filling olive oil in a saucepan and add the tomato purée.

   2 hr

7. 7

   Add the filling salt and simmer the sauce over medium-low heat for 15 minutes. Stir in the dried oregano, then let the sauce cool.

   15 min

8. 8

   Cut the mozzarella into slices and then cubes. Drain it in a fine-mesh strainer to remove excess liquid.

9. 9

   Roll each risen dough ball on a lightly floured surface into a disc about 1/16 inch thick.

10. 10

    Place 2 tablespoons of cooled tomato sauce in the center of each disc and add a few mozzarella cubes, keeping the edge clean.

11. 11

    Fold the top half over the filling to make a half-moon. Align the edges and press firmly to seal, then trim neatly with a pastry wheel or small knife.

12. 12

    Heat the vegetable oil in a heavy, high-sided pot to 330°F. Fry one or two panzerotti at a time.

13. 13

    As each panzerotto floats, turn it gently and spoon hot oil over the surface. Fry until evenly golden, then drain on paper towels. Continue with the rest and serve immediately.

    5 min