{"id":43342,"date":"2017-07-18T17:35:29","date_gmt":"2017-07-18T15:35:29","guid":{"rendered":"https:\/\/iloveitalianfood.it\/panzerotti-en\/"},"modified":"2018-01-04T16:28:29","modified_gmt":"2018-01-04T15:28:29","slug":"panzerotti-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/panzerotti-en\/","title":{"rendered":"Panzerotti"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">3 hours and 20 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 12 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">pastry flour, 4 cups<br \/>\nwhite scamorza, 10,5 oz<br \/>\nbaked ham, 10,5 oz<br \/>\nlard, 1,7 oz<br \/>\nfresh yeast, 2,5 tbsp<br \/>\nwhite sugar, 1 tbs<br \/>\nolive oil, to taste<br \/>\nsalt, to taste<br \/>\npepper, to taste<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Mound the flour in the center of a large wooden cutting board, gradually incorporate the fresh yeast dissolved in 1 cup of warm water, the sugar, the salt and work the flour until you have a smooth paste.<br \/>\nModel the paste to mid-sized balls and let them rise.<br \/>\nCut the ham and the white scamorza into strips.<br \/>\nWork the doughs for a few minutes on the board, spread it snd put on the center of any disc the scamorza, the ham and a little of pepper. Moisten the edges of the discs,  close over the filling with finger.<br \/>\nFry in hot oil at 170\u00b0until they are golden.<br \/>\nPlace on paper towel to drain and serve warm.<\/p>\n<p>Thanks to <a href=\"http:\/\/cooking-elena.blogspot.it\/\" target=\"_blank\">Cooking Elena<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>30485<\/p>\n","protected":false},"author":1,"featured_media":43343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43342"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43342\/revisions"}],"predecessor-version":[{"id":44519,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43342\/revisions\/44519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43343"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}