But who says that we do not want turnovers in the cheese? It takes all right! I had to call them turnovers Bari because apparently not all of them there like we do, but I assure you that sprinkling of fairy dust enhances the flavor of the mozzarella and tomato and makes them irresistible ... Indeed, sheep are the ones with the light version because the Original scicuante are stuffed with ricotta cheese, or strong, which prepared from fresh sheep's cheese which is placed in closed containers of clay where it is stirred daily until complete acidification, a process that gives it a particular and intense flavor. Personally I prefer the light version, with no particular flavor too, a key condition for being able to eat a go go. And yes, because it is tradition that every time they are prepared, should start the race to those who eat more, or who beats the record of those eaten the last time. Every family has its unbeatable Bari eater turnovers. I could never get past the top 5, but there are people in my house has eaten up to twice in a single tranche ... no names ... right Matt? (^ _ ^) But the turnovers as well as a time of family gathering is also a good reason to meet up with friends. The turnovers in the pictures was held at the home of Olga, born in Bari and Lecce and only lovoro character, reflecting the fact that we do not like them makes them none ... The guests? Lecce and Brindisi! (^ _ -) I do not want, but we must recognize the primacy!
Ingredients
For the dough:
750 gr flour 00
250 of semolina (to make them slightly crispy)
2 teaspoons salt
1 tablespoon olive oil
2 cakes of yeast
500 ml lukewarm water
For the filling:
800g fresh braided mozzarella (mozzarella is drier)
chopped tomato
100-200 gr pecorino
Procedure:
Pour flour on a board at the center, creating a void where crumble the yeast and add sugar and oil. Formed another little hole in the flour for Inserit salt, so that does not come into direct contact with the yeast. Pour warm water in the hand by hand kneading flour for a good 10 minutes until a soft dough that does not stick to the work plan. Form a ball and let rise for one hour. Meanwhile, prepare the filling by placing the braid the mozzarella into cubes in a colander and add the tomato pieces. Let drain for at least an hour finchènon is thoroughly dry. Divide the dough into balls about 35 grams each. Roll out the dough into disks and ask yourself the above mixture of mozzarella and a sprinkle of cheese. Close pressing the edges with your fingers and move the wheel to eliminate excess dough. Makeup closing panzerotti: do not overdo it with the flour spread out on the table when the mass, otherwise the flour will remove the moisture necessary so that they close efficacemente.Evitate that touches the edges otherwise the dressing get wet and do not close and more will open in frying and lose all the stuffing ... Once closed (board 4 at a time) and fry them quickly during the operations continue to hold the ground covered and away from drafts. I fry in vegetable oil and peanut fryer, but you can also use a pan deep enough to allow the panzerotto not touch the bottom. The oil should not smoke. I regret not having had time to photograph an open flowing with all the stuffing, but he was playing the race! AhAhHAhHAhAhah!! (^ _ -)

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