• 150 g of mozzarella cheese
  • 5/6 ripe Apulian tomatoes
  • frying oil
  • salt

For the dough:

  • 400 g of white flour
  • 20 g of brewer’s yeast
  • salt



Incise the tomatoes and boil them for 1-2 minutes, drain and peel them, remove seeds and dice them. Put the pulp in a saucepan and cook for 5 minutes over medium heat without adding any seasoning, just to thicken the sauce. Cut the mozzarella cheese into small pieces and put in a colander.

Prepare the dough: sift the flour on a wooden board and make a well, add salt and the brewer’s yeast dissolved into 0,8 dl of warm water. Knead the dough while adding another little bit of warm water in order to get a smooth and elastic dough.

Make a ball and put into a floured bowl, cover with a tablecloth and let it rise for 1 hour. Cut a piece of dough as big as an apricot and spread it out to form a 12 cm-wide disc; repeat the process to make several pasta discs.

In the meantime, mix the tomato sauce with the diced mozzarella cheese and add salt. Then put 2 teaspoons of filling on half of each disc. Fold the pasta making a half moon shape and close the edges well.

In a saucepan heat plenty of oil and dip a small piece of pasta, if the pasta frizzles it means the oil is ready for frying: dip only few panzerotti at a time and fry them for 1-2 minutes for each side, until they are golden.


DIFFICULTY (low, medium, high)




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