Val Verde - Panzerotto recipe with Head Chef Francesco Rota from Trattoria Emilia, Melbourne

Cut buffalo mozzarella and pat it dry.

Roll the Panzerotto dough and cut it for easier rolling.

Press the dough out evenly and stretch it.

Use a rolling pin to roll the dough thin, avoiding too much flour.

Once the dough is thin enough to see through, it's ready to fill.

Add the dried buffalo mozzarella on the dough.

Top with some tomato sauce.

Add extra basil leaves on top of the filling.

Fold the Panzerotto tightly, ensuring no air bubbles are inside.

Cut the folded Panzerotto to prepare for frying.

Fry the Panzerotti until they are nice golden brown.

Serve the Panzerotti.

Spice Level: