The version of panzerotti [des petits chaussons de pâte à pizza] below comes to us from Naples. This is a perfect recipe to share with friends. The tuna, leek and onion pasta gratin will delight all taste buds and goes wonderfully with a nice salad. The curry’s fried soft-boiled eggs are a delight – they take on a superb crust that gradually melts as it absorbs the fragrant sauce.
“Panzerotti” with cheese and their tomato sauce
Preparation : 5 minutes
Rest : 1:15 a.m.
Cooking : 1:45
For 4 people
For the dough:
- 500 g type 00 flour (or pizza flour) + a few handfuls to sprinkle
- 1 sachet (7 g) dehydrated baker’s yeast
- 1½ tablespoon olive oil
- Salt
- Pepper
For the stuffing:
- 160g ricotta
- 160 g scamorza, thinly sliced (if you can’t find scamorza, provolone or dry mozzarella, special for cooking, will do just fine)
- 16 basil leaves
For the tomato sauce:
- 1 tablespoon olive oil
- 4 garlic cloves peeled and crushed
- ⅛ teaspoon crushed chilli
- 1 can (400g) peeled tomatoes
- ¼ teaspoon powdered sugar
- 1 tablespoon basil, finely chopped
Provide 500 ml of vegetable oil (or any other type of neutral oil), for frying
Start with the dough. Pour the flour, baking powder, a tablespoon of oil, 320 ml of lukewarm water and half a teaspoon of salt into the bowl of a food processor fitted with the dough hook. Knead at medium speed for 10 minutes, until you obtain a slightly sticky but malleable dough. Place it on a well floured work surface and form a ball. Brush the bowl of the food processor with the remaining oil and return the dough to the bowl. Cover tightly with a damp cloth and let rise in a warm place for an hour and a quarter (or until the dough has doubled in size).
Meanwhile, prepare the sauce. Heat the oil in a small saucepan over medium-high heat, then sauté the garlic and chilli for 30 seconds, stirring regularly, until the mixture is fragrant. Then add the tomatoes, 100 ml of water, sugar and a quarter of a teaspoon of salt. Bring to a boil, then coarsely mash the tomatoes with a potato masher or fork. Let cook for 15 minutes, stirring occasionally. Once the sauce has thickened slightly, remove from the heat and set aside.
Now make the turnovers: place the risen dough on a floured work surface and degas it, then divide it into eight portions of 80 to 90 g each. Roll each piece of dough into a ball, dust lightly with flour and cover with a damp cloth.
Take a piece of dough and roll it out into a circle 14 cm in diameter and 2 mm thick. Place 20 g of ricotta and 20 g of scamorza on a half circle, leaving a space of 2 cm around the edge. Top with two basil leaves, sprinkle with an eighth of a teaspoon of salt and a good tou
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