Panzerotto (mozzarella mini)

To make the dough, place all dry ingredients in a bowl or stand mixer and knead together on a low speed, slowly adding water until a rough dough forms. Continue to knead until the dough is smooth than leave to prove for 1-2 hours or until doubled in size.

To make the tomato sauce, finely dice onion and garlic then sweat off in olive oil until soft. Add tomatoes, a splash of water, herbs and seasoning and reduce by 1/3 on a low heat for around 30 minutes then allow to cool. Once cooled, separate half of the tomato sauce and grate Galbani Parmigiano Reggiano into it and leave to one side.

Tip the proved dough out onto a work surface and roll out to approximately 2cm thick. Use a ring cutter to cut out discs approx 20-30g in weight. Fill the centre with the cheesy tomato sauce and a Galbani Mozzarella Mini Ball. Fold the dough over and crimp the edges together to seal. Use a pasta cuter to seal the edges then deep fry in 180c oil until golden brown. Assemble the dish with a spoonful of tomato sauce and Galbani Parmigiano Reggiano to garnish.