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<\/figure>\n\n\n\nPopizze ingredients for 8-10 people.<\/h3>\n\n\n\n\n- Flour 0: 500 gr.<\/li>\n\n\n\n
- Salt: 15 gr.<\/li>\n\n\n\n
- Fresh brewer's yeast: 10 g.<\/li>\n\n\n\n
- Parmesan cheese: 1 tbsp.<\/li>\n\n\n\n
- Cube speck: 200 g.<\/li>\n\n\n\n
- Capers: qty<\/li>\n\n\n\n
- Sugar: 1 teaspoon<\/li>\n\n\n\n
- Frying oil: qty.<\/li>\n\n\n\n
- Fried Panzerotti Quattroemme.<\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n\n\n\n\n
PREPARATION <\/h3>\n\n\n\n\n[bwa_fa class=”far fa-clock”] 20 min + 2 ore di lievitazione<\/p>\n<\/div>\n\n\n\n
\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\nDIFFICULTY<\/h3>\n<\/div>\n\n\n\n
[bwa_fa class=”far fa-grin-wink”] Facile<\/p>\n\n\n\n
\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\n\nMETHOD<\/h3>\n\n\n\n
1.<\/strong> In a bowl combine the flour, salt and sugar, mixing well.<\/p>\n\n\n\n2.<\/strong> Add the yeast and start kneading by pouring in warm water until the mixture is soft.<\/p>\n\n\n\n3.<\/strong> Knead the dough for 10 minutes, let it rest for at least 5 minutes, and then return to knead it for another 5 minutes.<\/p>\n\n\n\n4.<\/strong> Let the dough rise for 1 hour. <\/p>\n\n\n\n5<\/strong>. Afterwards return to work it for another 10 minutes and let it rest another hour.<\/p>\n\n\n\n6<\/strong>. After waiting you can add the cubed speck, capers and parmesan cheese, being careful to blend everything well.<\/p>\n\n\n\n7. <\/strong>Put the oil to heat in a frying pan, and meanwhile tear up the mass with your hands to make balls (or you can also fry the mass directly without giving it a specific shape)<\/p>\n\n\n\n8.<\/strong> Wait for the perfect golden brown and in the meantime also heat the fried Panzerotti in the oven at 200\u00b0 for 10 minutes.
9.<\/strong> Lay the fried popizzas on a plate with paper towels underneath, and on another plate arrange the fried panzerotti.<\/p>\n\n\n\nRun and eat them while they are hot!<\/p>\n<\/div>\n<\/div>\n\n\n\n
PREPARATION <\/h3>\n\n\n\n\n[bwa_fa class=”far fa-clock”] 20 min + 2 ore di lievitazione<\/p>\n<\/div>\n\n\n\n
\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\nDIFFICULTY<\/h3>\n<\/div>\n\n\n\n
[bwa_fa class=”far fa-grin-wink”] Facile<\/p>\n\n\n\n
\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\n\nMETHOD<\/h3>\n\n\n\n
1.<\/strong> In a bowl combine the flour, salt and sugar, mixing well.<\/p>\n\n\n\n2.<\/strong> Add the yeast and start kneading by pouring in warm water until the mixture is soft.<\/p>\n\n\n\n3.<\/strong> Knead the dough for 10 minutes, let it rest for at least 5 minutes, and then return to knead it for another 5 minutes.<\/p>\n\n\n\n4.<\/strong> Let the dough rise for 1 hour. <\/p>\n\n\n\n5<\/strong>. Afterwards return to work it for another 10 minutes and let it rest another hour.<\/p>\n\n\n\n6<\/strong>. After waiting you can add the cubed speck, capers and parmesan cheese, being careful to blend everything well.<\/p>\n\n\n\n7. <\/strong>Put the oil to heat in a frying pan, and meanwhile tear up the mass with your hands to make balls (or you can also fry the mass directly without giving it a specific shape)<\/p>\n\n\n\n8.<\/strong> Wait for the perfect golden brown and in the meantime also heat the fried Panzerotti in the oven at 200\u00b0 for 10 minutes.
9.<\/strong> Lay the fried popizzas on a plate with paper towels underneath, and on another plate arrange the fried panzerotti.<\/p>\n\n\n\nRun and eat them while they are hot!<\/p>\n<\/div>\n<\/div>\n\n\n\n
[bwa_fa class=”far fa-clock”] 20 min + 2 ore di lievitazione<\/p>\n<\/div>\n\n\n\n
DIFFICULTY<\/h3>\n<\/div>\n\n\n\n
[bwa_fa class=”far fa-grin-wink”] Facile<\/p>\n\n\n\n
METHOD<\/h3>\n\n\n\n
1.<\/strong> In a bowl combine the flour, salt and sugar, mixing well.<\/p>\n\n\n\n 2.<\/strong> Add the yeast and start kneading by pouring in warm water until the mixture is soft.<\/p>\n\n\n\n 3.<\/strong> Knead the dough for 10 minutes, let it rest for at least 5 minutes, and then return to knead it for another 5 minutes.<\/p>\n\n\n\n 4.<\/strong> Let the dough rise for 1 hour. <\/p>\n\n\n\n 5<\/strong>. Afterwards return to work it for another 10 minutes and let it rest another hour.<\/p>\n\n\n\n 6<\/strong>. After waiting you can add the cubed speck, capers and parmesan cheese, being careful to blend everything well.<\/p>\n\n\n\n 7. <\/strong>Put the oil to heat in a frying pan, and meanwhile tear up the mass with your hands to make balls (or you can also fry the mass directly without giving it a specific shape)<\/p>\n\n\n\n 8.<\/strong> Wait for the perfect golden brown and in the meantime also heat the fried Panzerotti in the oven at 200\u00b0 for 10 minutes. Run and eat them while they are hot!<\/p>\n<\/div>\n<\/div>\n\n\n\n
9.<\/strong> Lay the fried popizzas on a plate with paper towels underneath, and on another plate arrange the fried panzerotti.<\/p>\n\n\n\n