Panzerotti, the delightful deep-fried cousins of calzones, offer a taste of Italy’s culinary heart. These half-moon shaped pockets of dough, typically filled with savory ingredients like tomato sauce, mozzarella, and ricotta, provide a satisfying textural contrast: a crispy, golden-brown exterior giving way to a soft, chewy interior brimming with flavorful fillings. Originating in Puglia, a region in southern Italy, panzerotti have become a beloved street food and a comforting home-cooked meal, cherished for their simple yet irresistible nature. Their versatility allows for endless flavor combinations, catering to diverse palates.
From classic combinations to creative twists, the possibilities are as endless as your imagination. Whether you prefer a simple tomato and cheese filling or venture into more complex flavor profiles, this recipe will guide you through creating perfectly golden, melt-in-your-mouth panzerotti. Let's dive into the step-by-step process to make your own delicious panzerotti at home!
Tools Needed
- Mixer (optional)
- Bowl
- Rolling Pin
- Frying Pan
Ingredients
- Water: 2 cups
- Flour (00): 2 cups
- Semolina Flour: 2 cups
- Olive Oil: 1/2 cup
- Milk: 1/3 cup
- Yeast: 1 bag
- Salt: 2 teaspoons
- Sugar: 1/2 teaspoon
- Tomato Sauce
- Mozzarella Cheese
Step-by-Step Instructions
Step 1. Prepare the Dough
- In a bowl, combine water, salt, yeast, olive oil, and milk. Stir.
- Gradually add semolina flour and 00 flour, mixing until a dough forms. Use a mixer or your hands.
- Knead the dough for 5-7 minutes using a mixer (medium speed) or by hand.
- Let the dough rest for about 3 hours.
Step 2. Assemble and Shape the Panzerotti
- Divide the dough into small pieces.
- Roll each piece into a circle. Add flour to prevent sticking.
- Place a spoonful of tomato sauce and mozzarella cheese in the center of each circle.
- Moisten the edges of the dough with water to help seal.
- Fold the dough over the filling and press the edges to seal tightly.
Step 3. Fry the Panzerotti
- Heat oil in a frying pan. Test the oil temperature by dropping a small piece of dough – it should sizzle immediately.
- Fry the panzerotti until golden brown on both sides.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- If the dough is too sticky, add a little more olive oil.
- Get creative with fillings! Use meat, salami, vegetables, or even Nutella.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 80-90g
- Protein: 20-25g
FAQs
1. Can I use store-bought pizza dough for this recipe?
Yes! Store-bought dough works perfectly fine. Just make sure it's thawed completely before using.
2. How do I prevent the panzerotti from getting soggy?
Ensure the dough is properly sealed to prevent filling leakage and allow for thorough frying. Don't overcrowd the pan, and use a high enough temperature to create a crispy crust quickly.
Enjoy your freshly made panzerotti! These crispy, soft delights are perfect for a casual meal, a fun appetizer, or a satisfying snack. Now go forth and create your own delicious variations – the possibilities are truly endless!