RECIPE by Chef MARCO CAPURSO:

PANZEROTTI. GIOIESI AND PUPI

N-B. THE BALLS MUST WEIGH 70 GR. 12 PANZEROTTI WILL COME OUT

INGREDIENTS. FOR THE DOUGH.

- 250 GR OF 00 FLOUR
- 250 GR OF GROUND SEMOLINA FLOUR,
- 2 SPOONS OF OLIVE OIL.
- 10 GR OF SALT.
- 1 TEASPOON OF SUGAR.
- 10 GR OF FRESH YEAST.
- 200 ML OF WATER AT ROOM TEMPERATURE.
- 100 ML OF MILK. OR WATER.

TOTAL LIQUID 300 ML

FOR THE FILLING.

- 1 JAR OF PEALED 240 GR

SALTY CAPERS.

PEPE QB.

QB RISES.

MOZZARELLE APPROX. 300 GR. OR SCAMORZA OR BRAID

PROVING 2 + 30 MINUTES FOR THE BALLS

PREPARATION

ONCE THE DOUGH IS READY IT MUST BE REMOVED FROM THE CONTAINER AND WORKED ON A PANEL WITH SEMOLINA FLOUR FOR AT LEAST 5 MINUTES THEN FORM THE 70 GRAM BALLS AND LEAVE THEM TO REST FOR APPROXIMATELY 30 MINUTES WITH A CLOTH OR TRANSPARENT FILM THEY MUST LEAVE FOR 30 MINUTES. AFTER THEY START ROLLING OUT WITH A ROLLING PIN. .

FOR DRAFTING IT IS IMPORTANT TO USE REGRINDED SEMOLINA FLOUR AS IN THE VIDEO.

FOR FRYING OIL YOU PREFER LT. 1.5