Panzerotti to fry
tomato and mozzarella cheese
It is the authentic panzerotto of Apulian gastronomy, which comes in a mini format. Naturally leavened and with a stringy centre, this tasty dough is filled with tomato and mozzarella cheese, as tradition has it. All this makes Panzerotto an inviting aperitif or a delicious side dish.
30gr – 40gr – 50gr – 60gr – 80gr – 100gr – 120gr
DOUGH: “00” type common wheat flour, salt, sugar, brewer’s yeast, vegetable margarine (vegetable fat Shea oil, sunflower oil, ninth emulsifiers and E471 fatty acid glyceride acids, E322 sunflower lecithin, acidity corrector E330 , betecarotene colouring aromas).
FILLING: cow’s milk curd mozzarella (pasteurised milk, lactic ferments, salt) tomato puree. Fried in sunflower oil.
The highlighted ingredients can cause reactions in allergic or intolerant people.
Produced in a facility that also uses: cereals containing gluten, eggs and derivatives, milk and its derivatives.
Thaw at room temperature for about 20 minutes.
In the fryer
pour the product in plenty of hot oil at 180 °C, and fry for about 3/4 minutes until the desired browning is obtained.
average values for 100 g
Energy value 305 kcal (1288 kj)
|of which saturated||g||2,1|
|of which sugars||g||3,7|