Snack
by CookWhatHK0 saved
Fried Panzerotti seals a semolina dough around mushroom-sausage or mozzarella-tomato filling, then deep-fries the parcels until golden and crisp.
Combine both types of flour. Add the yeast, water, salt, and olive oil. Knead this mixture until it forms a firm dough. Once ready, divide the dough into 10 equal portions and roll each into a ball.
將兩種麵粉混合，加入酵母、水、鹽同橄欖油。搓至麵糰結實，分成 10 份，搓成 10 個球形。
With a rolling pin, flatten each dough ball into a thin, round disk.
用擀麵棍將每個球擀成薄圓片。
Sauté the mushrooms along with the finely chopped garlic. Add a drizzle of olive oil, season with salt and pepper, and then set aside to cool.
將蘑菇同切碎嘅蒜頭一起炒。加少少橄欖油，用鹽同黑椒調味，然後放涼。
In a separate bowl, mix the diced mozzarella with the tomato puree. Stir in salt, oregano, and a drizzle of olive oil. Remember to reserve some mozzarella specifically for the mushroom filling.
喺碗中將莫扎雷拉芝士同番茄蓉混合。加入鹽、牛至同少少橄欖油。留些莫扎雷拉芝士備用作蘑菇餡。
Once your dough disks are made, place your chosen filling in the center of each. Fold the disk in half to create a half-moon shape. Firmly seal the edges by pressing them with a fork, then fold the crimped edges inward to ensure the panzerotto is completely sealed.
圓片擀好後，將餡料放喺中央，對折成半月形。用叉子壓緊邊緣封口，然後將邊緣向內折以完全密封炸餃。
Deep-fry the panzerotti in plenty of hot oil until they turn a beautiful golden brown. Here's a tip: As they fry, use a spoon to pour hot oil over the part of the panzerotto that isn't submerged.
喺大量熱油中炸至金黃。小技巧：炸嘅時候，用匙羹將熱油淋喺未浸入油嘅一面。
