HomeRecipesPanzerotti with tuna, scamorza and dried tomatoes
Panzerotti with tuna, scamorza and dried tomatoes
30 minutes
4 servings
Tuna in Olive Oil 160gr
Ingredients
Pasta dough 500g
Rio Mare Tuna in Olive Oil 1 x 160g can
Smoked Scamorza 120g
Sun-dried tomatoes in olive oil 6
Foglie di basilico A small bunch
Peanut oil for frying 1 L
Pepper to taste
Process
1. Roll out the bread dough to a thickness of about 2mm. Cut the dough into 8cm discs, using either a glass or a cup. Cover the discs with a dishcloth and leave to rise for 20 minutes.
2. While the dough is resting, roughly chop the smoked Scamorza, place in a bowl with the drained, flaked tuna, the dried tomatoes cut into slivers and the chopped basil. Season with a sprinkling of pepper.
3. Roll out the discs again until they widen. Ladle 1 large spoonful of filling onto each disc and fold over to make a half-moon shape. Press the edges together to seal, then crimp with a fork.
4. Deep-fry the panzerotti in boiling oil until golden. Drain on paper towels and serve while piping hot.
