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| ITALIAN FOOD RECIPE
Homemade panzerotti dough making
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The dough for the panzerotto can be prepared the day before, and kept in the refrigerator sealed with a film, but it is essential to fill them just before cooking, otherwise the dough will be pierced |
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 | In a bowl combine the milk and water at room temperature or just lukewarm. Mince the cube of yeast and melt |  | |
 | add the olive oil and put into the mixer, or into a bowl if you use it |
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| Add the flour, then the salt and sugar. The sequence is essential because the yeast does not enter directly in contact with salt and sugar, or the mixture will not swell. | ||
| If you work by hand mix well until the mixture becomes smooth and silky. Put in a warm place (above the radiator) after having sealed the bowl with the film. Otherwise you put in the machine and set the program for dough and leavening | ||
| As soon as leavened sprinkle with flour the counter, knock over the pasta and slightly sprinkle also the dough with flour, so that will not be sticky. With the dough form a shape of a sausage | ||
| With your hands form the balls of dough necessary for the panzerotti : as smaller they will be as more stuffing you can use . |
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| With your fingers flatten the balls of dough forming diskettes. They should be more subtle on the edges than in the middle. |
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| as soon as stuffed they must be fried either in the fryer or in in a pan |
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| there are many possibilities for filling the panzerotti. We have grouped the recipes in a summary table. | ||
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