This evening I did them and they were wonderful, so I have to share
the recipe.

For the dough:
380 grams all-purpose flour (00)
3/4 of a dehidrqted beer-yeqwt bqg
some lukewarm water
3 pinches of salt

For the filling:
prosciutto cotto (steamed ham)
tomato sauce
thinly sliced Asiago or mozzarella
gorgonzola

Directions:
Make up the dough as asual, and don't waste too much time kneading it:
once it's smooth it's OK.
Let it rest for an hour and a half (this evening it went like that,
otherwise it could have bdeen two hours) and then knead it again, then
pass it through a machine like this one (note: this one has an
eletrcic engine, mine has a hand-powered crank:
http://www.freeshop.sm/catalog/products/csc65831.jpg

Kep the dough as thick as you can, which is: run it in the lowest
degree of the dough-rolling machine.
Once you have got long regular stripes of this dough, just put some
tomato sauce drops, some cooked ham slices bits and some cheese, then
add some oregano and wrap the dough over the filling, cutting the
exceeding part and pushing on the edges of the newly wrapped
panzerotto to make it heep tight during frying.
After this, bring a frying pan to 170°C, the best cooking medium would
be pork shortening but some seeds oils work decently, too. Fry your
panzerotti until dark golden and rinse them over adsorbing paper.
Serve warm.
--
Vilco
Think pink, drink rose'

On Sat, 1 Mar 2008 20:59:36 +0100, Vilco wrote:

> dehidrqted beer-yeqwt bqg

I'd make this, but I just use my last inch of this and I've heard
it's been banned.

-sw

"Vilco" > ha scritto nel messaggio
. ..
> This evening I did them and they were wonderful, so I have to share
> the recipe.
>
> For the dough:
> 380 grams all-purpose flour (00)
> 3/4 of a dehidrqted beer-yeqwt bqg
> some lukewarm water
> 3 pinches of salt
>
> For the filling:
> prosciutto cotto (steamed ham)
> tomato sauce
> thinly sliced Asiago or mozzarella
> gorgonzola
>
> Directions:
> Make up the dough as asual, and don't waste too much time kneading it:
> once it's smooth it's OK.
> Let it rest for an hour and a half (this evening it went like that,
> otherwise it could have bdeen two hours) and then knead it again, then
> pass it through a machine like this one (note: this one has an
> eletrcic engine, mine has a hand-powered crank:
> http://www.freeshop.sm/catalog/products/csc65831.jpg
>
> Kep the dough as thick as you can, which is: run it in the lowest
> degree of the dough-rolling machine.
> Once you have got long regular stripes of this dough, just put some
> tomato sauce drops, some cooked ham slices bits and some cheese, then
> add some oregano and wrap the dough over the filling, cutting the
> exceeding part and pushing on the edges of the newly wrapped
> panzerotto to make it heep tight during frying.
> After this, bring a frying pan to 170°C, the best cooking medium would
> be pork shortening but some seeds oils work decently, too. Fry your
> panzerotti until dark golden and rinse them over adsorbing paper.
> Serve warm.

Ya wanna run that beer by me again? I think your keyboard is confusing the
server here.

--
http://www.judithgreenwood.com
> Vilco
> Think pink, drink rose'
>
>

>
>
> "Vilco" > ha scritto nel messaggio
> . ..
>> This evening I did them and they were wonderful, so I have to share
>> the recipe.
>>
>> For the dough:
>> 380 grams all-purpose flour (00)
>> 3/4 of a dehidrqted beer-yeqwt bqg
>> some lukewarm water
>> 3 pinches of salt
>
> I could be wrong, but did some of that beer make inside you before
> posting? Or is this the dreaded "Italian keyboard makes
indicipherable symbols on the screens of others " syndrome?
--
http://www.judithgreenwood.com

On Sun, 2 Mar 2008 11:45:56 +0100, "Giusi" >
wrote:

>
>
>"Vilco" > ha scritto nel messaggio
...
>> This evening I did them and they were wonderful, so I have to share
>> the recipe.
>>
>> For the dough:
>> 380 grams all-purpose flour (00)
>> 3/4 of a dehidrqted beer-yeqwt bqg
>> some lukewarm water
>> 3 pinches of salt
>>
>> For the filling:
>> prosciutto cotto (steamed ham)
>> tomato sauce
>> thinly sliced Asiago or mozzarella
>> gorgonzola
>>
>> Directions:
>> Make up the dough as asual, and don't waste too much time kneading it:
>> once it's smooth it's OK.
>> Let it rest for an hour and a half (this evening it went like that,
>> otherwise it could have bdeen two hours) and then knead it again, then
>> pass it through a machine like this one (note: this one has an
>> eletrcic engine, mine has a hand-powered crank:
>> http://www.freeshop.sm/catalog/products/csc65831.jpg
>>
>> Kep the dough as thick as you can, which is: run it in the lowest
>> degree of the dough-rolling machine.
>> Once you have got long regular stripes of this dough, just put some
>> tomato sauce drops, some cooked ham slices bits and some cheese, then
>> add some oregano and wrap the dough over the filling, cutting the
>> exceeding part and pushing on the edges of the newly wrapped
>> panzerotto to make it heep tight during frying.
>> After this, bring a frying pan to 170°C, the best cooking medium would
>> be pork shortening but some seeds oils work decently, too. Fry your
>> panzerotti until dark golden and rinse them over adsorbing paper.
>> Serve warm.
>
>Ya wanna run that beer by me again? I think your keyboard is confusing the

3/4 of a dehydrated beer-yeast bag
>server here.

"raymond" > ha scritto nel messaggio
...
>>> 3/4 of a dehidrqted beer-yeqwt bqg

>>Ya wanna run that beer by me again? I think your keyboard is confusing
>>the
>
> 3/4 of a dehydrated beer-yeast bag
>>server here.
>
OK, translates to 3/4 of a packet of yeast which in Italy weighs 7 g and is
adequate to raise 500 grams (1.1 lb) of flour. Hurry up. Vilco will be
wanting a report tomorrow morning!