Turnovers

Panzerotti are widespread in central and southern Italy and appears to have been born in Puglia, where fried dough often consume oil bath. Like shape with Calzone only are fried and not baked in the oven and the dough is more delicate consistency. Original filling is mashed fresh mozzarella and tomatoes but equally popular are the fillings that are made with mushrooms, spinach, ricotta, minced meat or mashed vegetables different. Dough that I used but I can guarantee is very very soft because it grows very rapidly because yogurt and puree powder.

 Ingredient:

• 500 gr faina
• 20 grams fresh yeast or 7 g dry
• 150 gr iaurt simplu
• 300 gr Lapte caldut
• 1 lingurita Premiere
• 1 lingurita Sare fine
• 40 grams of powdered mashed
• 120 gr ulei

Filling

• mozzarella
• ber (white mold cheese)
• basil
• rosii pasate
• olive oil

First you put a picture of dust puree. In the box are three envelopes and dust resembles cornmeal in a way. I am convinced that there is and we do not know if the same brand but surely there:

I've made ​​the dough machine bread , putting the liquid ingredients first and ending with flour, mashed potatoes and yeast powder.

If you do manually do the following: slightly warm milk and fresh yeast dissolve in it and honey (if using a freeze-dried yeast flour mixture does not dissolve in milk). Put flour in a bowl, make a hole in the middle and add salt first, then yogurt, oil, powder milk and finally mashed yeast and honey. Knead until smooth and then let rise for 1 hour in a maximum reach of current.
The car lasted 1.50 hours. After we toppled over dough on the table infainata:

and I spread a sheet about 1 cm thick I cut it into slices suitable for large to be filled and then folded:

We stuffing (which I did in answering mixing all the ingredients above) only part of the circle and not really on the edge because you have to then pliem dough should not stick.

and then pliem without the filling over the filling and close the edges well with a fork or decision or pressing with the fingertips. I advise you to press your teeth a fork to close than all:

Heat enough oil in a fry pan and tea bags on both sides until golden brown remove them on absorbent paper,

servim you.

si o sectiune:

 Terms:
A. Best use special mozzarella pizza that does not contain liquid. If using fresh mozzarella pieces and put a cut to drain 1 hour before.
2.Nu overdo it with oil. I above the filling I used 100 gr Mozza, 100 grams brie, 15 leaves basil, chopped 1 large red and 3 tablespoons oil. If you do not want to be chopped Mozza, you can cut into small cubes and then rub just the small circle of tomato juice and place over small cubes then close.
 Three. Instead of mozzarella you can use any other type of cheese.
4.other fillings:

1. Stuffings: fry a chopped onion in a little oil or butter then add minced meat, salt, pepper and some cayenne pepper and allow to simmer until the liquid loses. When cool fill sachets.
2. Ciuperci: Oryx tip de ciuperci (hribi, galbiori, mushrooms, iutari) caliti intr-o cu unt lingura de Sare is possibly a piper is Catel de intreg usturoi cu tot cu coaja eg the aruncam further care.
3. Spinach: scald spinach, chopped and it Calima tocam it in butter with a few drops of lemon juice, whole garlic clove you throw a little hot red pepper, salt.
4. Ricotta is spanac: Dupa ce calim spanacul putin in unt, the lasam the racit amestecam cu is the ricotta.
5. Sweet fillings: if you want you can use the dough sweet sweet yogurt without fruit pieces and a more solid consistency and then you can fill with:

• ricotta mixed with lemon or orange peel and a little powdered sugar and raisins soaked in rum possibly and drained well
• marmalade of any kind
• nutella
• cream nuts: walnuts chopped put them on fire with a little milk and honey and stir until absorbed nut milk thirsty.
• Cream Poppy: Poppies leave it to soak about 1 hour after you put the fire with milk and honey and stir until absorbed all the milk.