Light, fluffy, and filled with gooey cheese, tomatoes, and basil, these Panzarotti are the ultimate comfort food! A delightful twist on Italian street food, they make for the perfect snack or aperitivo.

STEP 1: Prepare the Dough

1. In a large mixing bowl, combine the 00 flour, Manitoba flour, dry yeast, sugar, and sea salt. Mix thoroughly.
2. Slowly add room temperature water, stirring to combine. Gradually incorporate the olive oil and mix until the dough starts to come together.
3. Turn the dough onto a flat surface and knead for 5–10 minutes, until smooth and elastic.
4. Divide the dough into 70g portions, roll into balls, and place on an olive oil-greased baking sheet. Cover with a damp cloth and let rise for 1.5 hours or until doubled in size.

STEP 2: Make the Filling

1. Strain the whole peeled tomatoes thoroughly to remove excess moisture. Chop if needed.
2. In a bowl, combine the strained tomatoes, cubed mozzarella, grated Parmigiano, fresh basil, and salt and pepper to taste. Mix well and transfer to a strainer in the refrigerator to ensure the filling stays dry.

STEP 3: Assemble the Panzarotti

1. Once the dough has risen, roll out each ball into a small circle (about 6 inches in diameter).
2. Add a spoonful of the filling onto the middle of the circle, being careful not to overfill.
3. Fold the dough over to form a half-moon shape. Press the edges firmly to seal, removing any trapped air. Trim excess dough if necessary for a clean edge.

STEP 4:  Fry

1. Heat frying oil in a deep skillet to medium-high heat.
2. Gently lower the Panzarotti into the hot oil. They should puff up as they fry.
3. Use a spoon to baste the tops with oil as they cook. Flip carefully using two spoons for even browning.
4. Fry until golden brown on both sides (approximately 3–4 minutes). Remove and drain on paper towels.

Serve the Panzarotti hot and fresh, and pair them with a glass of Gratsi Red! Buon appetito!