Stuffed Calzoni:
The real recipe for stuffed calzoni is very simple, the secret is always a minimum amount of yeast and a thin layer of pasta. Half-moon shaped, the panzerotti are stuffed with mozzarella and tomato: peeled tomatoes are ideal. Also delicious with vegetables and ricotta, typical of rotisserie, as well as fried can also be baked in the oven with good results.
Ingredients:
For pasta-
500g of flour
250g fresh water
12g brewer’s yeast
2 tablespoons of oil
Salt to taste
For stuffed
250g mozzarella or diced provolone
250 g peeled tomatoes
50g Parmesan cheese
Extra virgin olive oil for frying
Preparation:
- Keep the mozzarella (or provolone) in the fridge for a day. Cut it into cubes and let it dry well on absorbent paper.
- Drain the peeled tomatoes and cook them in a pan with a clove of garlic.
- Make a fountain with the flour mixed with salt; dissolve the yeast in half warm water and add the oil, then pour everything on the flour, add the water needed to obtain a smooth and soft dough; let the dough rise until the volume doubles (about 30-40 minutes). Then roll out the dough thinly and cut it with a round pastry cutter of the desired diameter.
- Put a little stuffing in the center of each disk and close it half-moon, sealing the edges well with the prongs of a fork. Fry the panzerotti in deep oil, warm at 170 degrees. Serve immediately, so that the outside is crisp and the filling is streamlined.
