Fried panzerotti

Ingredients:

• 500 grams of flour
• 1 packet of baking powder
• 15 grams of salt
• Two tablespoons of fresh liquid cream
• 300 grams of fresh whole milk
• 500 grams of lard for frying
• 200 grams of perino tomatoes
• 200 grams of mozzarella fiordilatte
• A pinch of salt

Create a soft dough for panzerotti with the flour, baking powder, salt, milk and cream, let sit in a cool place for at least 30 minutes.

Cut the mozzarella into small cubes.

Cut the tomatoes into small cubes, mix tomatoes and mozzarella in a bowl, season with a little salt.

Roll out the dough for panzerotti using a rolling pin. Using the tortelloni-cutter cut the dough into 6x6 cm squares.

Put tomatoes and mozzarella on the squares trying to keep them as dry as possible.

Fold the squares into triangles pressing the edges well together.

Fry for a few minutes in the hot lard

Dry on kitchen paper to absorb the excess fat and serve hot