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Ingredients: 4 tablespoons of extra virgin olive oil, flour 500 g, salt, 1 teaspoon of yeast, 1 g 500 Abbasciano Mozzarella loaf, powdered chilli, 15 fresh cherry tomatoes, anchovies.

How to make it: Mix the yeast in a half cup of lukewarm water. Mix the flour with the yeast, 4 spoons of oil and salt, adding water if necessary in order to obtain a firm and elastic dough. Cover with a cloth and let it rest for one hour. Cut the Mozzarella in dices and the fresh tomatoes in slices. From the leavened dough take some pieces to make, spreading it with your hands or with a rolling pin, some discs not larger than 10 cm. Put in the middle of every disc the stuffing made with mozzarella, tomatoes and anchovies, and dust with a pinch of powdered chilli pepper. Close the discs sealing the rims with a fork. In a frying pan with abundant hot oil dip the panzarotti and make them brown on each side. Serve warm.

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