Panzerotti with Ricotta Cheese and Sundried Tomatoes in Balsamic Vinegar

1 h

400g Italian "0" flour

1 medium potato

4g dry brewer's yeast

about 130ml water

1 tablespoon extra-virgin olive oil

1/2 tablespoon sugar

1/2 tablespoon salt

finely ground semolina as required


For the filling:

200g cow's milk ricotta cheese

1 jar Sundried tomatoes in Balsamic Vinegar of Modena P.G.I. by Valbona

40g rocket

salt, pepper


1-Prepare the filling in a bowl: mix the ricotta cheese with a fork, a pinch of salt and some freshly ground black pepper; then add the Sundried Tomatoes in Balsamic Vinegar of Modena P.G.I. by Valbona, drained and cut into pieces, and the rocket, cut with a pair of scissors. Mix all the ingredients well.

2-Make the pasta: sieve the flour into a bowl or onto a pastry board, make a well in the centre and pour in the yeast dissolved in 130ml warm water. Add the boiled and mashed potato, salt and oil, and, if necessary, add more warm water, to obtain a soft, smooth (but not sticky) dough. The dough can be kneaded by hand or in a planetary mixer for 10-15'.

3-Shape it into a ball, place it in an oiled bowl, cover with plastic wrap and leave to rise until double in size. After this time, gently deflate the dough on a floured (with durum wheat semolina) pastry board and use a rolling pin to roll it out to 5mm thick.

4-Make some circles using an 8cm pastry cutter. Place a ball of filling of about 20-25g in the centre of each one.

5-Brush the edges with beaten egg white, fold the pasta to create many half-moon shapes, let out any air by pressing with your fingers and sealing the edges with the fork prongs.

6-Cover the panzerotti with a cloth and leave them to rise for about 60-90'.

7-In a high-rimmed, thick-bottomed frying pan, heat plenty of oil to 170°C or dip a toothpick into it. If bubbles form around it, the oil is ready for frying: immerse two panzerotti at a time and leave them to cook for 1-2 minutes on each side, until golden brown. Serve immediately.