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Panzerotti
40 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 363
  • Fat about 17g
  • Carbohydrates about 31g
  • Protein about 20g
This is needed
This is needed for 8 piece
Dough
  • 300 g white flour
  • 0.5 bunch oregano, finely chopped
  • 1 tsp salt
  • 0.5 bunch sage, finely chopped
  • 1.75 dl water
  • 2 tbsp olive oil
  • 0.5 cube yeast (approx. 20 g)
To shape
  • 8 tbsp tomato puree
Filling
  • 200 g tomato, cut into slices
  • 200 g salami in slices, sliced
  • a little pepper
  • 300 g mozzarella, torn into pieces
  • 0.25 tsp salt
  • 0.5 bunch basil, roughly torn
  • a little white flour
To deep-fry
  • oil for deep-frying
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And that's how it's done
And that's how it's done
Dough
Mix the flour, herbs, salt and yeast in a bowl. Add the water and oil, mix. Knead to form a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature.
To shape
Divide the dough into eighths. On a lightly floured surface, flatten, stretch or roll out the pieces of dough (each approx. 13 cm in diameter). Spread 1 tbsp of tomato puree on each piece, leaving a border of approx. 1 cm.
Filling
Top one half of each piece of dough with the tomatoes, salami, mozzarella and basil, season. Fold the free half over the filling. Press the edges down firmly. Dust the panzerotti with a little flour.
To deep-fry
Fill a pot to 1/3 with oil and heat it to approx. 160 °C (see tip). Using a slotted spoon, lower the panzerotti into the hot oil in batches. Deep-fry for approx. 3 mins., turn and fry for a further 3 mins. until cooked. Remove and drain on paper towels.