List of Ingredients
- 1 1/3 CUP of warm water
- 1 1/2 TABLESPOONS of active dry yeast
- 3 1/2 CUP of flour
- Oil for frying
- 50 G of aragula
- Salt
- Pepper
- 200 G of Crescenza Cheese
- salt
- sugar
Method
In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom. In a bowl, add 3 cups (375 g) of the flour, baking powder and sugar (1 tablespoon) and stir to combine. Add 1 tablespoon of salt and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball. Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball. Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
Lightly flour your work surface and set the dough on it. Roll the dough out to a thickness of about 1/2 inch. Cut out 18 circles about 4 inches across. Evenly distribute the chopped Crescenza cheese on top of them. Add salt, pepper and the sliced arugula leaves.
Fold each circle over to form a half circle. Press the edges together with your fingertips to seal the filling into each one. Fold both ends over each piece to form large “tortellini” shapes.
Fry the panzerotti a few at a time in plenty of hot oil, turning until they puff up and become golden. Serve immediately, piping hot.