Panzarotti Cipolla E Tonno
Ingredients
- 500g flour
- 12g yeast
- 20g salt
- 10g sugar
- 2 tbs extra virgin olive oil
- 300ml warm water
- 2 large onions
- 2 cans Blue Angel Tuna
- 50g grated parmesan cheese
- 1 tbs parsley, finely chopped
- 1 tbs olives, chopped
- 1 tbs capers, chopped
Method
- Knead a soft pliable dough with the flour, yeast, sugar, salt, olive oil and water. Cover with cling film and allow resting for 1 hour.
- Meanwhile, peel and thinly slice the onion, cook in olive oil on very low heat until the onion is wilted and translucent. Allow cooling.
- Drain off the tune and mix with the onion, add in the grated parmesan, parsley, mint, olives and capers.
- Divide the dough into 12 balls. Roll into flat discs. Place a spoon full of filling in each one. Brush the edges with some water and turn over to close the filling in the pockets.
- Deep fry the pockets till into golden crisp panzerotti.