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Mascarpone

Panzerotti


You'll need

525 gm "00" flour ½ tsp dried yeast 185 ml (¾ cup) milk 2 tbsp extra-virgin olive oil 30 ml dry white wine For shallow-frying: vegetable oil   Tomato and onion stuffing 2 tbsp olive oil 1 onion, thinly sliced 1 garlic clove, finely chopped 800 gm canned whole tomatoes, drained, coarsely chopped 100 gm pitted black olives, finely chopped 2 tbsp salted capers, rinsed, drained 2 tbsp finely grated parmesan 2 tbsp coarsely chopped flat-leaf parsley 2 anchovy fillets, finely chopped Finely grated rind and juice of 1 lemon

Method

  • 01
  • Combine flour, yeast and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. Warm milk, oil and wine in a small saucepan over medium heat until lukewarm, add to flour mixture and knead until smooth and elastic (4-5 minutes). Transfer to an oiled bowl, turn to coat, cover and stand until doubled in size (1 hour).
  • 02
  • Meanwhile, for tomato and onion stuffing, heat oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (5-6 minutes). Add tomato, stir occasionally until thick (8-10 minutes). Remove from heat, add olives, capers, parmesan, parsley, anchovy and lemon rind, season to taste and cool to room temperature.
  • 03
  • Knock down dough, pinch off walnut-sized pieces, roll into balls, place on a floured tray leaving space in between, cover with a damp tea towel and stand until doubled in size (1 hour).
  • 04
  • Roll out each piece of dough to a 3mm-thick round, place a tablespoon of tomato mixture in centre of each, brush edges with water, fold over to form a semi-circle and seal edges with a fork.
  • 05
  • Heat 5cm oil in a large deep-sided frying pan to 170C. Carefully slide panzerotti into oil in batches (be careful as hot oil will spit) and cook, turning once, until golden and cooked through (4-5 minutes). Drain on absorbent paper and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Puglia, the heel of Italy's boot, is a hot coastal region. These deep-fried beauties, however, are served traditionally on the feast of St Anthony Abbot in winter, and come with a variety of highly flavoured stuffings, including spiced pork and the anchovy-flecked tomato and onion mixture you see here.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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