Panzerotti

Indulge in these crispy, golden panzerotti filled with creamy ricotta and gooey mozzarella, complemented by a rich tomato sauce. Ideal for a cozy weeknight dinner or a fun gathering with friends.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 1/2 cup tomato sauce
• oil for frying vegetable oil

Method

1. 1

   In a large bowl, mix the flour and salt together.

2. 2

   Add olive oil and warm water gradually, mixing until a dough forms.

3. 3

   Knead the dough on a floured surface for about 5 minutes until smooth.

4. 4

   Cover the dough with a cloth and let it rest for 20 minutes.

5. 5

   Roll out the dough to about 1/8 inch thickness and cut into 4-6 inch circles.

6. 6

   Place a spoonful of ricotta and mozzarella cheese mixture in the center of each circle.

7. 7

   Fold the dough over the filling to create a half-moon shape and seal the edges by pressing down.

8. 8

   Heat vegetable oil in a deep pan and fry the panzerotti until golden brown, about 3-4 minutes per side.