Io ho preparato la pasta cosi:
3 cup e 1/2 di farina (nel mio caso All Purpose King Arthur)
2 cup di acqua tiepida
1 cucchiaino di sale
1 cucchiaino di lievito disidratato
1 cucchiano di zucchero
2 cucchiai abbondanti di olio extra vergine d'oliva
Per il ripieno semplicemente:
passata di pomodoro, capperi, acciughe, salame, mozzarella tagliata a tocchetti, origano.
Sciogliere il lievito con un cucchiaino di zucchero in 1 cup di acqua tiepida, aspettare che si risvegli. Aggiungere a farina e olio ed iniziare ad impastare (io ho usato il mio Kitchen Aid velocita` 2). Ad ultimo unire il sale e continuare ad impastare per 5 minuti circa. La pasta deve incordarsi al gancio ed essere liscia ed elastica). Lasciare lievitare per almeno 2 ore.
Dopo la lievitazione dividere la pasta in piccole palline (nel mio caso erano circa 14 palline) infarinarle bene e preparare tutti gli ingredienti per il ripieno).
Con olio gia` caldo sul fuoco, stendere la prima pallina con le mani, spianando bene i bordi, e aggiungere il ripieno. Chiudere sigillando bene i bordi in modo che non esplodano in cottura. Friggere subito.
Beside the fact that in my first trimester nausea and tiredness were leading my life, after that I would consider myself very lucky, very active, cooking and sewing without mayor problems.
Well, to say the true, my baking skills went lost somehow, having as a result a bad cake’s collection during these 9 months, reaching the point that my love one day told me “please no more cake until the baby comes!!!”
Yesterday, I was craving for something that my Mammy use to cook when I was a child “ I panzerotti”; now I don’t remember if she used to make the dough too, since we were living just above a pizza place and a bakery, but here how I did:
For the dough
3 cups and ½ all purpose King Arthur flour
2 cups lukewarm water
1 teaspoon salt
1 teaspoon instant yeast
1 teaspoon sugar
2 tablespoon extra virgin olive oil
For the filling
tomato sauce, oregano, capers, anchovies, mozzarella and salami.
Peanut oil to fry the panzerotti.
In a small bowl, dissolve the yeast in the lukewarm water with a teaspoon of sugar, let stand until slightly foamy, about 10 minutes.
In a large bowl (or using a Kitchen Aid), stir together the flour and oil. Add the yeast and mix (in my case I used the Kitchen Aid in speed 2 for 5 minutes), add the salt, keep working the dough for another minute.
Let the dough rise at room temperature until doubled in size, almost 2 hours.
Divide the dough in 14 little balls, meanwhile warm up the oil. Prepare the panzerotti, close them very well, fry immediately.
