Recipe for 9 panzerotti:

• 500 g of re-milled semolina
• 250ml of water
• 3 g of brewer's yeast

A teaspoon of sugar

Half a level spoon of salt

olive oil to taste

Make balls of approximately 90 g and leave to rise for 6 hours

Stuffed:

cooked ham

pomodoro

lactose-free mozzarella

Frying oil

Credits:

Rossella Albrizio, Amateur chefs Facebook®, 05/29/2022