Panzerotto Pugliese

Method

1. In a bowl, mix 250 g of re-milled semolina and 250 g of 00 flour. Add 4 g of dry yeast.
2. Add 300 g of cold water and start kneading to absorb the liquids.
3. Add 10 g of salt as the last ingredient and continue kneading until the dough is homogeneous.
4. Transfer the dough to the work surface and knead by hand. You can let it rest covered for about half an hour, or immediately form balls of 90–100 g each.
5. Place the balls in an airtight container until doubled in size.
6. Prepare the filling: in a bowl, chop the fior di latte, add a little tomato and a sprinkle of pecorino. Mix.
7. Roll out the dough discs with a rolling pin.
8. Check the oil: dip a toothpick into the oil; when it forms small bubbles, the oil is at about 160°C.
9. Fill the discs with the filling and seal the edges by pressing.
10. Fry the panzerotti in hot oil, also basting the top with oil for even cooking.
11. Drain the panzerotti and let them rest a few minutes before serving.