Panzerotti with Caciocavallo

Pour the flour on the work surface Make a well in the center, creating a depression large enough to hold the eggs. Crack the eggs into the well and add the salt; mix initially with a fork, gradually incorporating the flour from the edges.

Gradually add the dry white wine and, if necessary, warm water, adjusting the amount until you obtain a firm dough. Knead vigorously until it is smooth and elastic, with no dry patches or visible lumps.

Wrap the dough in a clean kitchen towel Let it rest for 30 minutes at room temperature. Resting makes the dough more relaxed and easier to roll out; when finished, it should appear smooth and not dry on the surface.

Lightly flour the work surface Roll out the dough until it's uniformly thick, about 2 millimeters thick. Keep the thickness even, as too thin a dough may break when you fold it, while too thick a dough will be less crispy.

Cut out from the pastry many rectangles of a size suitable for containing the filling. Arrange them on the work surface without overlapping them, so the pasta remains intact and ready to be filled without deforming.

Place a stick of wood in the center of each rectangle. caciocavalloAdd a few thyme leaves and finish with a sprinkling of freshly ground pepper. Leave the edge free to make it easier to seal and prevent the filling from leaking out.

Fold each rectangle over itself to form a panzerotto. Press the edges carefully, then seal them with the tines of a fork or pinch them with your fingertips; the seal should be continuous and well-sealed all the way around.

Pour plenty of extra virgin olive oil into a skillet and bring it to the right temperature for frying. The oil must be hot before receiving the panzerotti, so the pastry will immediately begin to swell and brown without remaining greasy.

Dip a few panzerotti Drop them into the hot oil one at a time and fry them until they're puffed up and crispy. Turn them as needed to ensure even browning; remove them when the surface is golden brown and the dough is firm.

Get the panzerotti carefully and place them on paper towels from the kitchen to remove excess oil. Serve them hot, drizzling them with honey as indicated in the recipe, when the caciocavallo it's still soft and stringy.