Feb 7, 2021

Classic Italian Panzerotti

Classic Italian Panzerotti

Original recipe of Italian Panzerotti here's a recipe, soft and juicy ideal for breakfast or dinner. Follow recipe.

Ingredients: simple, total time: 80 min.

Preparation:

For the panzerotti recipe, classic recipe, mix the flour, crumbled yeast, 35 g of extra virgin olive oil, 180-200 ml of warm water in a bowl, gradually, and finally a pinch of salt.
Transfer the mixture to a pastry board, work it with your wrists until you get a compact and homogeneous dough: if necessary, add another tablespoon of warm water.
Check that the dough is soft and elastic but not moist and sticky. Let it rise in a bowl covered with cling film, lukewarm, for 40-45 minutes.
Brown the tomatoes in a saucepan with a tablespoon of extra virgin olive oil and a pinch of salt for 8-10 minutes, gradually breaking them up with a spoon.
Turn off and let cool.
Chop the mozzarella and mix it in a bowl with the tomatoes, a pinch of salt and pepper and, to taste, a chopped basil or a pinch of oregano.
Divide the dough into 8 balls of 60-70 g each, arrange them on a tray, cover them with cling film and let them rise for 30 minutes, until they are doubled in volume.
Roll out each ball of dough with your fingers on a floured surface, obtaining discs about 5 mm thick (diameter 15 cm).
Stuff the center of each disc with a generous spoonful of filling.
Close the discs in a crescent shape and press firmly along the edges to seal them.
Fry the panzerotti, two by two, in plenty of hot peanut oil (165-170 °C) for 3-4 turning them often.
Drain them on kitchen paper and serve.

Classic Panzerotti: history and variants

Panzerotti from Bari can be defined as a cousin of fried pizza and calzone: in fact, they are all prepared with the pizza dough, stuffed with mozzarella and tomato, closed in the shape of a crescent and fried (or in some cases, baked).
With the filling you can play in many ways.

Buon appetito!