Panino Fritto

By GialloZafferano · 300 min

Ingredients

Instructions

1. Put the flour, yeast, water and salt into a stand mixer or large bowl and mix for about 20 minutes.
2. Let the dough rest on the work surface for 15 to 40 minutes. Divide it into 200 g portions and let them rise until doubled in size. The dough should rest for 8 to 12 hours at 18–24°C.
3. Gently stretch each dough ball without overworking it.
4. Fry in oil at 180°C (350°F) until golden and crisp.
5. Slice open, fill with the arugula, stracciata or mozzarella, cherry tomatoes, prosciutto and olive oil, and serve.

Summarized from GialloZafferano's video. Watch it for the details.

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CheeseTomatoCherry tomatoArugulaProsciutto