Simple Way to Make Any-night-of-the-week Panzerotti with Semolina Powder

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The ingredients needed to make Panzerotti with Semolina Powder:

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

Using a fork or your fingers, start working the dry ingredients into the liquid. To make the panzerotti dough, you need to start with all your dry ingredients. The first thing needed for this recipe is the dough. We need to mix together the Manitoba flour with the semolina.

Instructions to make Panzerotti with Semolina Powder:

1. 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.
2. 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.
3. 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.
4. 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.
5. Dice the mozzarella cheese into 1 cm cubes and finely mince the olives.
6. 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.
7. 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.
8. 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.
9. When wrapping, press out any air pockets inside. Wet the edges with water, then seal them tightly.
10. 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.
11. The authentic version doesn't use any semolina powder–only bread flour. The only fillings available are ham, tomatoes, and mozzarella cheese.
12. 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.
13. It seems like a lot of famous architects, designers, and politicians are from the south of Italy, and are known for being aggressive.
14. 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.
15. 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.

The first thing needed for this recipe is the dough. We need to mix together the Manitoba flour with the semolina. Melt the brewers yeast in the water, add it to the flour and start kneading, then we add the milk, a spoon of olive olive oil and the salt. Dissolve the yeast in a little warm water, taken from the total dose, and add the sugar. Before unveiling the recipe for this Puglian delight, we want to share a bit of its history.

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