recipes
Panzarotti cipolla e tonno
2023-05-18
Ingredients
- 500g flour
- 12g yeast
- 20g salt
- 10g sugar
- 2 spoons extra virgin olive oil
- 300ml warm water
- 2 large onions
- 2 large tuna cans in oil (Blue Angel)
- 50g grated parmesan cheese
- 1 spoon finely chopped parsley
- 1 spoon chopped fresh mint
- 1 spoon chopped olives
- 1 spoon chopped capers
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Method
Knead a soft pliable dough with the flour, yeast, sugar, salt, olive oil and water.
Cover with cling film and allow resting for 1 hour.
Meanwhile, peel and thinly slice the onion, cook in olive oil on very low heat until the onion is wilted and translucent. Allow cooling.
Drain off the tuna and mix with the onion, add in the grated parmesan, parsley, mint, olives and capers.
Divide the dough into 12 balls. Roll into flat discs. Place a spoon full of filling in each one. Brush the edges with some water and turn over to close the filling in the pockets.
Deep fry the pockets till into golden crisp panzerotti.
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