{"id":2792,"date":"2020-03-12T16:05:58","date_gmt":"2020-03-12T16:05:58","guid":{"rendered":"https:\/\/www.eeqf.eu\/2020\/03\/12\/fried-panzerotti-with-mozzarella-stg-and-ham\/"},"modified":"2020-03-12T16:42:32","modified_gmt":"2020-03-12T16:42:32","slug":"frittierte-panzerotti-mit-mozzarella-stg-und-gekochtem-schinken","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/de\/2020\/03\/12\/frittierte-panzerotti-mit-mozzarella-stg-und-gekochtem-schinken\/","title":{"rendered":"Frittierte Panzerotti mit Mozzarella STG und gekochtem Schinken"},"content":{"rendered":"
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Zutaten:<\/strong>
\n300 g Mehl Typ 0
\n170 ml Wasser
\n15 ml natives Oliven\u00f6l extra
\n8 g Trockenhefe f\u00fcr salzige Torten
\n1 Teel\u00f6ffel Salz
\n200 g Schinken
\n250 g Mozzarella STG
\nSalz
\nPfeffer
\nErdnuss\u00f6l<\/p>\n<\/div>

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Zubereitung:<\/strong>
\nZuerst bereiten wir den Teig zu: Das gesiebte Mehl in einer Sch\u00fcssel mit Wasser, \u00d6l, Salz und Hefe kneten. Weiter kneten, bis der Teig glatt und elastisch ist.
\nDen Teig auf einem bemehlten Teigbrett 4 mm dick ausrollen und mit einem Teigausstecher mit 10 cm Durchmesser ausstechen. Die Scheiben mit einigen Mozzarella-K\u00e4sew\u00fcrfeln und einer halben Scheibe gekochtem Schinken belegen. Die Panzerotti auf Halbmondform zusammenfalten und die R\u00e4nder beim Schlie\u00dfen gut andr\u00fccken.
\nDas Samen\u00f6l in einen Topf mit hohem Rand gie\u00dfen und auf eine Temperatur von 170\u00b0 erhitzen, dann jeweils zwei Panzerotti auf einmal frittieren. Anschlie\u00dfend die Panzerotti abtropfen lassen und auf saugf\u00e4higem Papier trocknen.
\nHei\u00df oder warm servieren.<\/p>\n<\/div>

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