Panzerotti di Ricotta e Mozzarella
INGREDIENTS
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DOUGH:
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1/4 ounce yeast (2 1/4 teaspoons)
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4 cups/950 ml all-purpose flour
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1 teaspoon/5g salt
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3/4 cups/170 ml white wine
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2 tablespoons/28 ml extra-virgin olive oil, plus more for frying
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FILLING:
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1 pound/450 g ricotta cheese
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1 cup grated pecorino cheese
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1 large ball mozzarella cheese, diced
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