Quick and easy panzerotti
Presentation
This is the revisitation of the classic Italian recipe of Apulian Panzerotti. In a simple and quick way we will prepare delicious panzerotti with ham and cheese without the need for leavening or complicated processing. Warm and soft, these panzerotti are the ideal dish for a delicious dinner or a 5-star aperitif.
Ingredients:
- 500 grams of type 0 flour
- 2 teaspoons of sodium bicarbonate
- 10 grams of salt
- 1 teaspoon of sugar
- 150 grams of water
- 2 tablespoons of lemon juice
- 4 teaspoons of seed oil
- 400 grams of ham
- 200 grams of cheese (mozzarella or Asiago)
- sunflower seed oil for frying
Preparation:
1 In a bowl mix the flour, salt, bicarbonate of soda and sugar, 2 then add the water with the lemon juice and start kneading first with a spoon and then with your hands. 3 When the dough is almost ready, add the seed oil and let it absorb into the dough.
4 Spread a little flour on the work surface and continue kneading by hand for a few minutes until the dough is quite elastic and uniform. 5 To prepare the filling, cut the ham slices in half and wrap them around a piece of cheese. 6 Then take the block of pasta, stretch it like a sausage, divide it into 6 equal parts and ball up each portion of pasta with your hands.
7 For each ball of dough obtained, crush it and widen it slightly, then place the cheese wrapped in ham in the center and 8 use your fingers to pull the edges of the dough until they overlap, closing the filling inside. Pinch the edges of the panzerotti very well to prevent them from opening during frying. Finally, cook the panzerotti in sunflower seed oil, taking care that the temperature of the oil does not rise too much (do not exceed 170°C). 9 When they have become golden brown, drain them and place them on a double sheet of absorbent paper to eliminate excess oil. Serve them after a few minutes hot, soft and delicious!
Advise
- Pay attention to the size : I like them large, but if you need to prepare them for a snack or an aperitif you can halve the size. In this case it will be even easier to obtain an excellent result as the filling will heat up more quickly and therefore you will not risk cooking the panzerotto too quickly leaving the cheese unmelted.
- Do not exceed 170°C : the panzerotti in the oil must not fry too vigorously, if you have a thermometer the temperature must not exceed 170°C for correct cooking.
- Wait a few minutes : after frying them, wait a few minutes before consuming them so you don't risk burning yourself and the panzerotti will acquire their characteristic softness.
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