Prepare to embark on a culinary journey to Puglia, Italy, the birthplace of the delectable panzerotto. This isn't your average pizza; the panzerotto is a deep-fried, half-moon shaped pocket of dough, generously filled with savory ingredients and bursting with flavor. Imagine a crispy, golden-brown exterior giving way to a warm, molten heart of melted mozzarella, tangy tomato sauce, and perhaps a sprinkle of oregano. It's a street food sensation, a perfect snack, or even a satisfying light meal. The irresistible combination of textures and tastes makes it a true Italian treasure.
This recipe will guide you through creating authentic, crispy panzerotti from scratch, from making the dough to choosing the perfect fillings. We'll delve into the secrets of achieving that perfectly golden-brown crust and that delightfully gooey interior. Ready to learn how to make these incredible fried pizza pockets? Let's get started with the step-by-step instructions.
Tools Needed
- Large bowl
- Sieve
- Rolling pin
- Heavy-duty dutch pan
- Paper towels
Ingredients
- Flour: 350 grams
- Semolina flour: 150 grams
- Extra virgin olive oil: 20 grams
- Fresh yeast: 12 grams
- Raspberry honey: 2 tablespoons
- Tepid water: 300 grams
- Salt: 1 tablespoon
- Mozzarella balls: 2
- Sicilian cherry tomato sauce: 500 grams
- Basil leaves: a bunch
- Neutral frying oil
Step-by-Step Instructions
Step 1. Prepare the Dough
- Combine 350 grams of flour, 150 grams of semolina flour, and 20 grams of extra virgin olive oil in a bowl.
- break apart 12 grams of fresh yeast and mix with 2 tablespoons of raspberry honey and 100 grams of tepid water.
- Whisk the dry ingredients and olive oil together.
- Add the activated yeast to the flour mixture and start mixing the dough. Gradually add an additional 200 grams of tepid water, kneading until a smooth dough forms. This will take about 10 minutes.
- Add one tablespoon of salt and continue kneading until the dough is smooth.
- Let the dough rest in an oiled bowl for at least two hours. Cut across the dough to help it rise more easily.
Step 2. Prepare the Filling and Shape the Panzerotti
- Cut two mozzarella balls into small cubes and place them in a sieve to drain excess moisture. Add 500 grams of tomato sauce and basil leaves, stirring and pressing to remove excess liquid. Let this rest for two hours.
- Portion the dough into 60-gram pieces and shape them into small bowls.
- Place the dough balls on a lightly floured tray, cover with a towel, and let rest for 40 minutes.
- Press down on each dough ball with your fingertips, then use a rolling pin to stretch it into a thin circle.
- Place about half a tablespoon of the mozzarella filling in the center of each circle.
- Fold one side over to form a half-circle, leaving some space between the rim and the filling. Press down to seal the edges, then use a tool (like a 'pap serrato') to crimp the edges for a better seal and appearance.
Step 3. Fry the Panzerotti
- Heat neutral frying oil in a heavy-duty pan to 170°C (338°F).
- Fry the panzerotti in batches, gently moving them around with a spoon to ensure even cooking. They are done when golden brown and puffed up.
- Remove the panzerotti and place them on a paper towel to drain excess oil.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Using semolina flour adds crunchiness to the Panzerotti.
- Draining the mozzarella prevents a messy filling and ensures the Panzerotti doesn't become soggy.
- Allowing the dough to rest multiple times helps it develop flavor and texture.
- Fry in batches to maintain the oil temperature and prevent the Panzerotti from becoming greasy.
Nutrition
- Calories: approximately 2800-3200
- Fat: 120-150g
- Carbs: 350-400g
- Protein: 70-80g
FAQs
1. Can I use store-bought pizza dough for panzerotti?
While you can, homemade dough offers a superior texture and taste. However, if pressed for time, a good quality store-bought pizza dough will work in a pinch.
2. How do I prevent my panzerotti from becoming greasy?
Ensure your oil is at the correct temperature (around 350°F/175°C). Don't overcrowd the pan, and pat the dough dry before frying.
3. What are some alternative fillings for panzerotti?
Beyond the classic tomato and mozzarella, try ricotta and spinach, mushrooms and sausage, or even Nutella for a sweet treat!
With a little practice, you'll be crafting crispy, golden panzerotti that rival those found in the heart of Puglia. The satisfying crunch and flavorful filling will quickly make this a family favorite. Buon appetito, and enjoy the fruits of your labor!