Panzerotti: the original recipe from Puglia

Panzerotti: A Classic Apulian Delight

Panzerotti are a beloved Apulian specialty, showcasing the region’s ability to transform simple ingredients into a culinary masterpiece. Often mistaken for calzoni, Panzerotti are their fried, golden cousins. These half-moon-shaped pockets of dough traditionally hold a simple filling of mozzarella and tomato, but over time, they’ve inspired countless variations—ham and mozzarella, spinach and ricotta, eggplant, onion, zucchini, and even tuna.

What truly sets Panzerotti apart, however, is their perfectly crafted dough and the art of frying. Let’s dive into how to make these irresistible treats at home.

Ingredients for 30 Panzerotti

For the Dough:

• 500g 00-type flour
• ½ glass of milk
• ½ cube of yeast
• 190ml of water
• A pinch of salt
• A pinch of sugar
• 50ml olive oil
• Seed oil (for frying)

For the Filling:

• 100g mozzarella, chopped
• Tomato sauce
• A pinch of salt
• Olive oil
• Fresh basil leaves

Step 1: Making the Perfect Panzerotti Dough

1. Prepare the Liquid Ingredients:
   Warm the milk and water slightly. Dissolve the yeast in the milk for a smooth start.
2. Combine Ingredients:
   In a large bowl, mix the flour with the yeast-milk mixture. Add a pinch of salt to the water before incorporating it into the dough. Gradually drizzle in the olive oil while kneading to achieve a firm, elastic consistency.
3. Let It Rise:
   Cover the dough with a cloth and allow it to rise for 3 hours in a warm place.
4. Shape the Dough:
   After 3 hours, divide the dough into 30 small balls. Let them rise for an additional hour. Once risen, roll each ball into a small circular shape, resembling mini pizzas.

Step 2: Preparing the Panzerotti Filling

1. Dry the Mozzarella:
   After chopping the mozzarella, let it rest on a paper towel to remove excess moisture. This step prevents the filling from soaking the dough.
2. Cook the Tomato Sauce:
   In a small pan, sauté the tomato sauce with a drizzle of olive oil and fresh basil. Cook it briefly to evaporate excess water and concentrate the flavors.
3. Assemble the Panzerotti:
   Place a tablespoon of tomato sauce in the center of each dough circle. Add a few cubes of mozzarella on top. Fold the dough over to form a half-moon shape. Press the edges firmly with your fingers to seal them, creating a neat border to prevent leakage during frying.

Pro Tip: Avoid overfilling the dough. Too much filling can cause the Panzerotti to burst while frying.

Step 3: The Art of Frying Panzerotti

1. Prepare the Oil:
   Use a pan with high sides and a thick bottom. Heat an ample amount of seed oil. Test the temperature by dipping a toothpick into the oil—if bubbles form around it, you’re ready to fry.
2. Frying Technique:
   Lower the heat slightly once the oil is hot. Fry no more than 2–3 Panzerotti at a time to maintain the oil temperature.
3. Fry to Perfection:
   Gently lower the Panzerotti into the oil. Fry them until golden brown, flipping them occasionally for even cooking.
4. Drain Excess Oil:
   Once fried, place the Panzerotti on a plate lined with paper towels to absorb any excess oil.

Serve and Enjoy!

Panzerotti are best enjoyed fresh and piping hot, with their crispy exterior and gooey, flavorful filling. Whether you stick to the classic mozzarella and tomato or explore creative variations, these Apulian delights are sure to be a hit at any gathering.

Buon appetito!