List of Ingredients
- 1 1/2 CUPS of all-purpose flour, plus extra
- 2 CUPS of peeled, seeded tomatoes
- 3/4 CUP of fresh low moisture mozzarella
- 1/3 OZ. of fresh brewer's yeast
- peanut oil
- extra-virgin olive oil
- salt
- pepper
Method
In a bowl, mix together the flour, the crumbled yeast, 2 Tbsp. plus 1 tsp. extra-virgin olive oil, then gradually add 3/4 cup plus 1 Tbsp. warm water and finally a pinch of salt.
Turn the mixture out onto a work surface and knead it until it forms a dense, even loaf: if necessary, add another Tbsp. water. Knead until the dough is soft and elastic but not sticky Place in a bowl and covered with plastic wrap and let rise in a warm place for 40-45 minutes.
Sauté the tomatoes in a saucepan with 1 Tbsp. extra-virgin olive oil and a pinch of salt for 8-10 minutes, crushing them with the spoon. Remove from the heat and let cool.
For the filling: Chop the mozzarella and mix it in a bowl with the tomatoes, a pinch of salt and some black pepper and, if desired, some chopped basil or a pinch of oregano.
Divide the dough into 8 balls weighing around 2-2 1/2 oz. each and place on a tray. Cover with plastic wrap and let rise for 30 minutes or until they double in volume.
Heat the peanut oil to between 330°F and 350°F.
Fry the panzerotti in pairs in the hot peanut oil for 3-4 minutes, turning often. Drain on paper towels and serve.