Issuance panzrotti [des petits chaussons de pâte à pizza] Below comes to us from Naples. This is a perfect recipe to share with friends. Tuna, shallot, and onion pasta gratin will delight all taste buds and go great with a delicious salad. Fried hard-boiled eggs in curry are a delight – they take on a wonderful crust that gradually melts while absorbing the aromatic sauce.
Panzarote with cheese and tomato sauce
Prepare : 5 minutes
relaxation : 1:15 am
cooking : 1:45
Enough for 4 people
To prepare the dough:
- 500gm 00 flour (or pizza flour) + a few handfuls for sprinkling
- 1 sachet (7 g) dried bread yeast
- 1½ tablespoons olive oil
For the filling:
- 160g ricotta
- 160g scamorza, thinly sliced (if you can’t find dry scamorza, provolone or mozzarella, especially for cooking, this will do)
- 16 basil leaves
To prepare the tomato sauce:
- 1 tablespoon olive oil
- 4 garlic cloves, peeled and crushed
- ⅛ teaspoon ground hot pepper
- 1 can (400 g) peeled tomatoes
- Half a teaspoon of powdered sugar
- 1 tablespoon finely chopped basil
Prepare 500ml of vegetable oil (or any other type of neutral oil) for frying
Start with the dough. Pour the flour, baking powder, 1 tablespoon of the oil, 320ml of lukewarm water, and ½ teaspoon of the salt into the bowl of a food processor fitted with the dough hook. Knead on medium speed for 10 minutes, until you get a slightly sticky but malleable dough. Place it on a well-floured work surface and form a ball. Grease the bowl of a food processor with the remaining amount of oil and return the dough to the bowl. Cover tightly with a damp cloth and leave in a warm place for an hour and a quarter (or until dough doubles in size).
Meanwhile, prepare the sauce. Heat the oil in a small saucepan over medium heat, then fry the garlic and pepper for 30 seconds, stirring regularly, until the mixture smells fragrant. Then add the tomatoes, 100 ml of water, sugar and a quarter teaspoon of salt. Bring to a boil, then coarsely mash the tomatoes with a potato masher or a fork. Let it cook for 15 minutes, stirring occasionally. Once the sauce becomes slightly thickened, remove from heat and set aside.
Now make the transitions: put the dough on a floured work surface and remove the gases from it, then divide it into eight parts of 80-90 g each. Roll each piece of dough into a ball, sprinkle lightly with flour and cover with a damp cloth.
Take a piece of dough and roll it into a circle with a diameter of 14 cm and a thickness of 2 mm. Put 20 g of ricotta and 20 g of scamorza on a semicircle, leaving a space of 2 cm around the edge. Top with two basil leaves, sprinkle with one-eighth teaspoon of salt and a good wine
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