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Pitarakia Recipe

Among the typical dishes Milos I particularly liked the "Pitarakia". "Pitarakia" are a kind of small panzerotto stuffed with cheese. As I came back from Milos, I missed them so much that I decided to cook them, and they were so easy to do and so good, that I want to share the recipe with you!
500 g of flour
3 tbsp of olive oil
2 tbsp of vinegar
1/2 tbsp of salt
1 cup of lukewarm water

150 g of Pecorino sardo
100 g of Emmental
1 tbsp of dried mint

Sunflower oil
Prep time: 1 hour
Cook Time: 10 min
Pitarakia Dough
Put flour, oil, vinegar and salt in a bowl. Mix everything with a fork and add lukewarm water slowly (I wrote 1 cup but consider that your dough has to be soft and compact). Let then the dough rest for about 40 minutes.
In the meantime you can prepare the stuffing, grate the cheese and mix it with the dried mint, that's it!
When the 40 minutes have past, roll out the dough and cut some small circles out (about 15 cm diameter). Fill one half with the stuffing and fold the dough, creating a crescent.
Pay attention to join the edges well, help yourself with a fork.
Heat the cooking oil to a temperature of about 150 degrees (if you don't have the cooking thermometer, put a small piece of dough into the oil, as soon as the oil starts frying it should be ok). Put then the Pitarakia into the oil and lower the heat. When a side becomes golden turn it and wait the other side to become golden too.
Remove the Pitarakia and put them on kitchen paper so that they can release the oil in excess.
Now just taste them! Enjoy your Pitarakias!

Content by: Astrid Airoldi