TOMATO AND MOZZARELLA PANZEROTTI
3 Cups all-purpose flour
2 Tbsp sugar
4 Tsp salt
2 Sachet active dry yeast
3 Tbsp. vegetable oil
Add more oil for greasing and frying
3 Tbsp. olive oil
3 Fresh tomatoes, cored and roughly chopped
1 Tbsp. minced basil
Salt and freshly ground black pepper
1 lb. Fresh mozzarella, finely chopped
2 Garlic gloves
Make the dough: In a bowl, mix the flour with the sugar, salt, and yeast.
Make a well in the center of the flour and pour in the oil and 1 cup of water.
Stir with a wooden spoon until the dough comes together, and then cover with a kitchen towel or blanket ( as my grandmother used too).
Let the dough stand at room temperature for 2 - 3 hours.
Divide the dough into 12 pieces and then shape each piece into a ball.
Place the dough balls on baking paper/sheet and let stand for 1 hour.
Tomato sauce. Heat the oil over medium. Add the garlic, and cook, stirring, until golden, about 2 minutes. Add the tomatoes, and cook, stirring, until broken down into a sauce, about 20 minutes. Remove the garlic from the sauce, and then season with salt and pepper and stir in the basil.
On a lightly oiled work bench , roll each dough ball into a 5-inch disk. Place 1 heaping tablespoon of tomato sauce on one half of each disc, and then top with 2 tablespoons of the mozzarella. Fold the dough over the filling and press down with your thumb to seal it.
Pour oil to come to 1 inch up the side of a deep 10-inch pan. Heat the oil to 350°.
Working with one panzerotti at a time, add to the oil and fry, turning once, until golden brown on both sides, about 4 to 5 minutes. Using a slotted spoon, remove each panzerotti from the oil and transfer to paper towels to drain.
Repeat with the remaining panzerotti and serve while hot.
This is absolutely delicious and so easy .