Panzerotti

I first tried these delightful little deep fried pizzas when in Puglia a few years back and then came across them again in Milan.  They may sound as shocking as a deep fried mars bar but don't knock it until you've tried it.  That's what I always say!

Ingredients
makes 8

for the dough
250g flour 00
12g fresh yeast (or equivalent dried yeast)
125ml lukewarm water
1 tsp salt

for the stuffing
125g Mozzarella
25g scamorza (smoked cheese)
1 garlic, sliced
500g cherry tomatoes,  halved and de-seeded
season with salt
1 tbsp extra virgin olive oil

for the deep frying
2 litres of olive oil

Method

Prepare the dough by placing the flour in a large bowl. Dissolve the yeast in a little warm water. Form a well and  pour in the dissolved yeast, then gradually pour in the rest of the water, mixing well until the dough is made, not too dry and not too wet. Just before the end add the salt.

Knead well for a few minutes until the dough is smooth. Drizzle a little olive oil to grease the bowl and the dough and cover with a damp tea towel. Leave to rise in a warm place for about 2 hours. 

Then turn out the dough and separate into 8 balls approx 50g each. 

Place the balls on a floured tea towel, cover with a warm damp tea towel and let rise for another hour. 

Meanwhile cut the mozzarella into small cubes and wrap in kitchen paper to absorb much of the liquid. Cut also the smoked cheese. 

Fry the garlic in the olive oil, let it sizzle for a few minutes then add the chopped cherry tomatoes. Add a pinch of salt and a drop of balsamic vinegar. Cook on a medium-low temperature for 20 minutes.  Once the tomatoes have broken down into a sauce sieve it well to remove the tomato skin. Set aside to cool.

Gradually add the sauce to the cheese and mix well to cover all the cheese. Make sure there's enough sauce in there but not too much. Just enough to liberally coat the cubes of cheese. 

Once the dough has risen again roll each one out into a small circle around 12cm in diameter then add a scoop of the filling into the centre of the dough.  

Fold the dough over to form a half circle, sealing the edges well by using a fork to crimp, cutting off any excess.  

In a deep saucepan heat olive oil to a medium to hot temperature. Test if it's ready with a small piece of dough.

Once hot, drop in one or two of the turnovers and fry until they are puffed and golden brown, turning regularly to colour evenly. 

Drain on paper towels and season with some salt. Serve hot.