Panzerotti with hard piquant ricotta

Posted on Mar 12 2014 by Redazione

500 g of all-purpose flour
1/2 brewer’s yeast
280 ml of lukewarm water
4 tbsps evo oil
a pinch of sugar
300 g of piquant ricotta cheese
cipolla tritata

Mix together flour and water where you had previously melted some brewer’s yeast. Knead and add sugar and oil. Mix until you obtain a smooth dough and let rise for 1 hour in a warm place covered with a cloth.
Roll the dough out with a rolling-pin and cut out many disks using a large-rimmed glass. Spread some hard piquant ricotta cheese, bits of tomatoes, some sliced and fried chopped onion, anchovies, salt and pepper over each disk. Fold each of them and fry in abundant olive oil until golden.