← Nouns Cooking · Italian

Ingredients

• 500 g strong bread flour (or half Tipo 00)
• 7 g fast-action dried yeast
• 1 tsp Sugar
• 2 tsp Salt
• 300 ml Water, lukewarm
• 2 tbsp Olive oil
• 250 g Mozzarella, diced and drained well
• 150 ml Passata
• 1 tsp Dried oregano
• 1 l sunflower oil, for frying

Method

1. Mix the flour, yeast, sugar and salt, then add the water and oil and bring together. Knead for 10 min until smooth and soft.
2. Cover and leave somewhere warm for 2 hours, until doubled in size.
3. Mix the mozzarella with the passata, oregano and a pinch of salt. The filling should be thick, not runny.
4. Divide the dough into 10 balls and rest them under a cloth for 15 min. Roll each into a 15 cm round, spoon filling onto one half, fold over and press the edges very firmly with a fork to seal.
5. Heat the oil in a deep pan to 170°C (340°F). Fry 2–3 at a time for 2–3 min per side, until puffed and deep golden.
6. Drain on kitchen paper and wait a couple of minutes before biting in; the filling is molten.

Tips

• Make sure no filling touches the edges, or they won’t seal and will burst in the oil.
• Prefer to bake? Brush with oil and bake at 220°C (425°F) for about 15 min; they become calzoncini.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Cooking with Manuela