Panzerotti with Semolina Powder
Panzerotti with Semolina Powder

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, panzerotti with semolina powder. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Panzerotti with Semolina Powder is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Panzerotti with Semolina Powder is something that I have loved my entire life.

To make the panzerotti dough, you need to start with all your dry ingredients. Zucchini panzerotti are very easy and tasty. It is the simple and unleavened reinterpretation of the the traditional fried panzerotto, the typical specialty of Apulian gastronomy, in Italy. To make the panzerotti dough, you need to start with all your dry ingredients.

To begin with this recipe, we have to prepare a few ingredients. You can have panzerotti with semolina powder using 18 ingredients and 15 steps. Here is how you can achieve it.

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

The panzerotti are one of the oldest street foods in Italy. They say they were created in the Salento area, when a baker decided to use some leftover bread dough to prepare small fried pizzas folded into the shape of a crescent, with a stringy heart of mozzarella and tomato. The panzerotto has different names in different regions. Durum wheat semolina is used as a tribute to grain from Puglia.

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.
  16. Ready to serve and ENJOY!

The panzerotto has different names in different regions. Durum wheat semolina is used as a tribute to grain from Puglia. It allows for the elasticity and crunchiness of panzerotti and is also low in carbs. The secret of good frying lies within the quality of oil. Smell our panzerotti, they smell delicious because the oil is changed frequently.

So that is going to wrap this up for this special food panzerotti with semolina powder recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!