For all your cooking needs, an oil and vinegar cruet would most certainly come in handy. You can store olive oil and vinegar at the same time separately in the same cruet decanter.
- One and one half teaspoons active dry yeast
- One cup Mediterranean black olives
- One eight ounce baking potato
- One quarter cup lukewarm water
- Two eight ounce onions
- Two garlic cloves
- Two tablespoons extra virgin olive oil
- Three cups all purpose flour
- Three cups olive oil for deep frying
- Three quarter cups cold water
- Three ripe plum tomatoes
- Crushed sea salt to taste
Peel the potato and finely slice the garlic cloves, onions, and olives after removing the pits. Peel and remove the seeds from the tomatoes and then dice them as well.
In a large pot, fill with water and add salt. Bring to a boil and cook the potato for 25 minutes, then empty the water. Mash the potato and then let sit. Fill a small bowl with the lukewarm water and fill with the yeast. Let stand for five minutes and stir until dissolved. In another large bowl, put in the flour and the mashed potato and sprinkle on salt. Then pour in the yeast mixture and add more water. Stir until soft dough. Knead the dough for ten minutes and add more flour as needed. Take another new bowl and pour olive oil in it and pour the dough into it. Cover with plastic wrap and let it sit in a warm place for one and one half hours.
Over medium heat, sauté the garlic and onions in olive oil for five minutes. Then put the olives and tomatoes in and cook for ten minutes. Turn off the stove and let cool. Remove the dough from the bowl and knead on a flat work surface. Add more flour as needed, and then pull off a golf sized piece of dough and roll out into a three inch pancake. Moisten the edges of dough with water and put one tablespoon of the olive mixture in the center of the pancake. Seal up in half, pocketing the olive mix and place on a baking sheet pan. Preheat the oven to 200 degrees and then repeat this process with all the dough.
Over medium high heat in a deep saucepan, fill two and half inches with olive oil. From the baking pan, place a small batch at a time of the panzerotti in the pan. Cook six minutes per side, then move back to the baking pan and keep warm in the oven. When all fried, remove from the oven the finished ones keeping warm, and serve right away.