Panzerotti with sun-dried tomato cream and scamorza cheese

I can help you with the recipe for panzerotti stuffed with sun-dried tomato cream and scamorza cheese. Here’s how to prepare them:

Ingredients

• 500 g of pizza dough
• 150 g of sun-dried tomatoes in oil
• 200 g of smoked scamorza cheese
• 2 tablespoons of ricotta
• Salt and pepper to taste
• Olive oil as needed
• Dried oregano to taste

Preparation

1. Start by preparing the sun-dried tomato cream. Drain the sun-dried tomatoes from their oil and put them in a blender. Add 2 tablespoons of ricotta to make the cream softer and blend it all until you get a homogeneous paste. Taste and adjust with salt and pepper if necessary.

2. Cut the smoked scamorza cheese into small cubes to facilitate the melting process inside the panzerotto.

3. Roll out the pizza dough on a lightly floured surface, trying to get a thickness of about 3-4 millimeters. Then, use a pastry cutter or a large glass to cut out circles of dough.

4. In the center of each dough circle, spread a generous spoonful of sun-dried tomato cream and a few cubes of scamorza.

5. Then fold the dough circles in half, sealing the edges well with your fingers to form the panzerotti. You can use the tines of a fork to ensure the edges are properly closed.

6. Heat plenty of olive oil in a pan and, once hot, fry the panzerotti a few at a time until they are golden on both sides.

7. As they are ready, drain them on paper towels to remove excess oil.

8. Serve them hot, sprinkling with a little dried oregano if you like.

Curiosity

Panzerotti are a traditional dish from Southern Italy, especially from Puglia. However, the filling of sun-dried tomatoes and scamorza is a modern innovation that has spread through culinary experimentation. Sun-dried tomatoes are widely used in Italian cuisine, especially in the South, and give dishes an intense and slightly sweet flavor.