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Panzerotti

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Ingredients

Basic dough for pizza (500 grams of flour wheat durum semolina, half nut yeast, a drizzle of olive oil, one tablespoon of salt and water q. b)-500 gr of tomatoes-100 grams of tofu-4 cloves of garlic-1 tbsp capers-basil-1 pinch of red pepper-1 tsp sugar-salt and pepper-olive oil-oil for frying

Instructions

FRY in a little olive oil and crushed garlic after a couple of minutes, add the tomatoes, peeled and diced.
Simmer for a few minutes, then add the capers, basil part (the amount must be selected according to your taste and fresh basil), chili pepper, salt and pepper and sugar.
Cook over high heat until it has evaporated the water from the tomatoes. Now turn off the heat and mix the crumbled tofu sauce and remaining basil.
With the help of a rolling pin, roll out the dough on a smooth surface, you'll have to get a sheet of a thickness of 4 or 5 mm.
Cut rectangles of 10 cm to the side and, after having paid the center filling, make bassoons: be careful to close them with care!
In a deep frying pan heat the oil and when the oil is very hot, soak the panzerotti causing them to brown on both sides. Are just a couple of minutes if the oil has reached the correct temperature. Serve hot.


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Notes

(Thanks to Alessandro Cattelan)

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