- 30 min
Panzerotti filled with Nonno Nanni Stracchino and tomato
200 g of flour 2
200g of bread flour
4g of beer yeast
7ml of olive oil
250ml of lukewarm water
10g of salt
5g of sugar
Oil for frying
250g of plum cherry tomatoes
One pack of Nonno Nanni Stracchino
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Mix the flours in a large bowl. Dissolve the yeast in a little lukewarm water and add the sugar. Add the dissolved yeast to the flour and add salt, mixing the ingredients with your hands. Add the oil and knead well; transfer the dough to a pastry board and continue working it to obtain a smooth, soft dough.
Split the dough into 12 parts and make 12 balls, arranging them on the pastry board and dusting with flour. Allow the balls to rise by covering with a fine cloth until they have doubled in size. In the meantime, prepare the filling for the panzerotti; dice the tomatoes finely and fry in a pan with a little oil and salt.
Prepare the panzerotti by rolling out the balls with a rolling pin, to give them their round shape with a diameter of approximately 15cm. Heat the frying oil in a deep pan. Put one spoon of tomatoes and one spoon of Stracchino in the centre of each panzerotto. Close the panzerotto by forming a half moon and seal around the edges well, by pressing down with your fingers to prevent the filling escaping while cooking. Immerse the panzerotti in the boiling oil on both sides until they are a golden colour. Drain on kitchen paper and serve immediately!
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola