Panzerotti with tomato, ricotta and EVO Oil

Ingredients:
  • 00 flour gr 500
  • Fresh brewer’s yeast gr 10
  • Warm water ml 250
  • Extra Virgin Olive Oil ml 30
  • Salt gr 10

  • Ingredients for the filling

  • Mozzarella fior di latte gr 300
  • Cows’ milk ricotta gr 100
  • Fresh tomato sauce gr 200
  • Dried oregano q.s.
  • Extra Virgin Olive Oil q.s.
  • Salt q.s.
Procedure:

Dissolve the yeast in a little water with a pinch of sugar.

Knead the flour with water, yeast, Extra Virgin Olive Oil and salt until you obtain a smooth dough.

Leave to rise until doubled in volume.

Cut the mozzarella into cubes and drain well.

Roll out the dough and cut out disks of about 12 cm.

Mix ricotta, Parmigiano Reggiano DOP, mozzarella, tomato sauce and oregano.

Stuff the discs, close them in a crescent shape and seal the edges well.

Fry in hot Extra Virgin Olive Oil until golden brown. Drain on paper towels and serve hot.

Oil and Flavor: Perfect Pairings for Your Recipes

For this recipe, we recommend an EVO IGP Marche (Marche) oil blend of typical local cultivars. The oil denotes a medium-light herbaceous fruitiness with hints of artichoke, tomato and aromatic herbs. Medium intensity spicy and bitter notes.