PANZEROTTI asciutti e croccanti RICETTA INFALLIBILE

Not everyone tries to make panzerotti at home, but I assure you that it is easy and they have an edge! Then we fry them well without saturated oil ... in short they have a different taste and smell! The dough will be with bubbles and thanks to the semolina that we will use to roll them out they will be CRISPY and ROUGH on the outside and SOFT and DRY on the inside! ⚠️ TIP: to prevent them from opening during cooking as soon as you put them in the boiling oil, count to 3 and turn them immediately! This will seal the dough on all sides, preventing it from growing and opening up! ⚠️ TIP: To have a drier tomato pulp, put it to drain in a colander, eliminating the excess water you will prevent it from coming out during frying! ⚠️ TIP: Stretching by hand will be easy and the dough will remain more honeycomb inside! ⏱️Let it rise for 45-60 minutes and fold it as in the video 👉🏻 Let it rise for at least 2 hours then make the loaves and roll them out 👉🏻 📝 Ingredients: 500 g Flour 0 350 ml Water 1 teaspoon Salt 1 teaspoon Sugar 1 tablespoon Oil Semolina for dusting For seasoning: Tomato pulp Oil, salt, oregano, basil Caciocavallo or Provola Oil for frying