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Categories:
active dry yeast extra-virgin olive oil sugar salt flour flour tomatoes extra-virgin olive oil garlic fresh basil flat leaf parsley basil oregano hot chile flakes salt freshly cracked pepper Mozzarella cheese capers anchovies Romano cheese vegetable oil
Viewed: 33 - Published at: a year agoIngredients
- 1 teaspoon active dry yeast
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon raw sugar
- 1 teaspoon sea salt
- 1 cup all-purpose flour, plus extra for kneading
- 1 cup whole-wheat flour
- 1 1/2 cups canned San Marzano plum tomatoes, drained
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 4 fresh basil leaves, torn
- 1/4 cup flat-leaf parsley, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried Greek oregano
- 1/4 teaspoon hot chile flakes
- 1 tablespoon finely grated Parmigiano
- 1/4 teaspoon sea salt
- Freshly cracked pepper, to taste
- 3/4 cup diced mozzarella cheese
- 2 tablespoons capers
- 10 canned anchovies, drained and chopped
- 1/3 cup grated Romano cheese
- Vegetable oil, for deep-frying
Method
- Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes.
- Then add 2 tablespoons olive oil, the raw sugar and sea salt.
- Whisk and set aside.
- In a large bowl, sift together the all-purpose and whole-wheat flour.
- Make a well in the center of the flour and pour in the yeast mixture.
- Using your hands, mix in the flour until all the liquid is absorbed.
- Now sprinkle a clean surface with flour and knead the dough until it's smooth.
- If the dough is too sticky, add some more flour as needed.
- Once it's smooth, shape the dough into a ball.
- Coat a large ceramic bowl with a tablespoon of olive oil.
- Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil.
- Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel.
- Let it rise for 2 hours, until the dough has doubled in size.
- Then punch down the dough and let it rise for another hour.
- Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes.
- Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chile flakes, Parmigiano, sea salt and lots of cracked pepper.
- Mix.
- Cover and let sit in the fridge for 3 hours, or overnight.
- Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce.
- Roughly chop the drained tomato chunks into little pieces and set aside.
- Dust a clean surface with flour.
- Roll out the dough 1/8 inch thick.
- If the dough is too sticky, dust with more flour.
- Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough.
- On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese.
- Fold the circles over and completely seal the edges with a fork.
- In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer.
- Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes.
- Place them on paper towels to drain the excess oil.
- Photograph by David Malosh
