📝 About This Recipe
Originating from the sun-drenched region of Puglia, these golden, crescent-shaped pockets of joy are a cornerstone of Italian street food culture. Unlike their baked cousin the calzone, the Panzerotto is deep-fried to achieve a light, airy, and slightly crisp dough that encases a molten heart of tomato and mozzarella. Each bite offers a nostalgic symphony of flavors—sweet tomato, creamy cheese, and the comforting aroma of fresh dough—that transports you straight to the bustling alleys of Bari.
🥗 Ingredients
The Dough
- 500 grams 00 Flour (high quality Italian soft wheat flour)
- 275 ml Warm Water (approximately 35-40°C)
- 12 grams Fresh Yeast (or 4g of active dry yeast)
- 20 ml Extra Virgin Olive Oil (Pugliese oil preferred)
- 10 grams Fine Sea Salt
- 1 teaspoon Sugar (to help with browning and yeast activation)
The Filling
- 300 grams Mozzarella di Bufala or Fiordilatte (drained for at least 4 hours and diced small)
- 200 grams Peeled Tomatoes (Pelati) (crushed by hand and drained of excess juice)
- 30 grams Parmigiano Reggiano (freshly grated)
- 1 teaspoon Dried Oregano (Mediterranean variety)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 6-8 leaves Fresh Basil (torn into small pieces)
For Frying
- 1 liter Peanut Oil (or Sunflower oil for a high smoke point)
👨🍳 Instructions
-
1
In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until it becomes slightly frothy.
-
2
Add the extra virgin olive oil to the yeast mixture. Gradually sift in the flour, mixing with your hands or a wooden spoon until a shaggy dough forms.
-
3
Add the salt and move the dough to a floured surface. Knead vigorously for about 10 minutes until the dough is smooth, elastic, and no longer sticky.
-
4
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
-
5
While the dough rises, prepare the filling. Ensure the mozzarella is very dry by patting it with paper towels. Mix the drained crushed tomatoes with the mozzarella, Parmigiano, oregano, pepper, and basil. Do not add salt yet to prevent the cheese from releasing moisture.
-
6
Once risen, deflate the dough gently and divide it into 12 equal pieces (approx. 65-70g each). Roll each piece into a smooth ball.
-
7
Cover the balls with a cloth and let them rest for another 20 minutes. This makes the rolling process much easier.
-
8
On a lightly floured surface, roll each ball out into a circle about 12-15cm in diameter. Keep the edges slightly thinner than the center.
-
9
Place a generous tablespoon of the filling in the center of each circle. Be careful not to touch the edges with the filling, as moisture will prevent a proper seal.
-
10
Fold the dough over to create a half-moon shape. Press the edges firmly with your fingers to seal, then use the tines of a fork to crimp the edges securely.
-
11
Heat the frying oil in a deep pan to 170-180°C (340-350°F). Use a thermometer to ensure the temperature is consistent.
-
12
Fry 2-3 panzerotti at a time. Carefully slide them into the oil and fry for 2-3 minutes per side, spooning hot oil over the top as they cook to help them puff up.
-
13
Once they are a deep golden brown, remove with a slotted spoon and drain on paper towels. Serve immediately while the cheese is molten.
💡 Chef's Tips
The secret to a perfect panzerotto is dry filling; if your tomatoes or mozzarella are too watery, the dough will burst in the oil. Always seal the edges twice—once with your fingers and once with a fork—to prevent 'leaks' that cause oil splatters. Don't overcrowd the frying pan; this drops the oil temperature and results in greasy, soggy dough. If you aren't serving them immediately, keep them in a warm oven, but they are truly best enjoyed within minutes of frying. For a variation, try adding a small piece of anchovy or some spicy 'nduja to the filling for an extra kick.
🍽️ Serving Suggestions
Pair with a cold, crisp Peroni or a local Pugliese Primitivo wine. Serve as part of an 'Antipasto Pugliese' alongside olives, taralli, and cured meats. A simple side of arugula salad with lemon dressing cuts through the richness of the fried dough. Provide extra napkins—eating a panzerotto is a delightfully messy, hands-on experience! For a sweet finish to the meal, serve with a small glass of Limoncello.