PANZEROTTI FROM APULIA WITH MORTADELLA BOLOGNA PGI

Ingredients (For 4 serves)

  • Mortadella Bologna IGP, 50gr
  • olio extra vergine di oliva, 30ml
  • Pomodorini, 200gr
  • Mozzarella per pizza, 100gr
  • acqua tiepida, 300 ml
  • sale, 5gr
  • farina 00, 1kg
  • zucchero, 5 gr
  • lievito di birra in polvere, 10gr
PANZEROTTI FROM APULIA WITH MORTADELLA BOLOGNA PGI

Method

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In a big bowl mix flour with sugar, olive oil, salt and the yeast previously dissolved into a glass of warm water.

Slowly adding the warm water work with your fingers the mixture, until smooth and elastic.

Set aside covered with a warm cloth for at least one hour, until it will double its volume.

Take the dough and work it for another 15 minutes with your hands, divide the dough into small balls and set aside for another 30 minutes. T

ake the dough balls, open them into round form and on half of it place some tomato dices, mozzarella cubes and add the mortadella previously cut.

With a fork try to close them in order not to loose the mozzarella while cooking.

Bake into preheated oven for at least 20 to 30 minutes at 200°C until golden brown.

Serve immediately.

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