Classic Italian Panzerotti
- Helena Radulovic Toffolon
- Feb 7, 2021
- 5 min read
Updated: Jul 6
Italian Panzerotti are delightful, pocket-sized pastries that are cherished for their soft, juicy filling and crispy exterior. These delectable treats are not only ideal for breakfast but can also serve as a satisfying dinner option. Their versatility and rich flavor make them a favorite among many. Below is a detailed recipe that will guide you through the process of making authentic Panzerotti from scratch.
Ingredients
For the Dough:
- 500 grams of all-purpose flour
- 250 ml of warm water
- 7 grams of active dry yeast
- 10 grams of salt
- 30 ml of olive oil
- A pinch of sugar
For the Filling:
- 200 grams of mozzarella cheese, diced or shredded
- 150 grams of tomato sauce (preferably homemade or a high-quality store-bought version)
- Fresh basil leaves, chopped (optional)
- Salt and pepper to taste
- Additional fillings can include cooked ham, mushrooms, or spinach, depending on personal preference.
Instructions
Step 1: Prepare the Dough
1. In a small bowl, combine the warm water, sugar, and yeast. Allow it to sit for about 10 minutes until it becomes frothy. This step activates the yeast, ensuring that your dough will rise properly.
2. In a large mixing bowl, sift the all-purpose flour and mix in the salt. Create a well in the center and pour in the activated yeast mixture along with the olive oil.
3. Gradually incorporate the flour into the liquid using a fork or your hands until a rough dough forms.
4. Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. This kneading process is crucial as it develops the gluten, which gives the Panzerotti their characteristic texture.
5. Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel. Let it rise in a warm place for approximately 1 to 2 hours, or until it has doubled in size.
Step 2: Prepare the Filling
1. While the dough is rising, prepare your filling. In a bowl, combine the diced mozzarella cheese and tomato sauce, mixing thoroughly. Season with salt, pepper, and chopped basil if desired.
2. Feel free to customize the filling according to your taste. You can add sautéed vegetables, meats, or even different types of cheeses to create a unique flavor profile.
Step 3: Assemble the Panzerotti
1. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal portions, approximately the size of a golf ball.
2. On a floured surface, roll out each portion into a circle about 10-12 centimeters in diameter.
3. Place a generous spoonful of the filling onto one half of the dough circle, leaving a small border around the edges to ensure a good seal.
4. Carefully fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for added security and a decorative touch.
Step 4: Cooking the Panzerotti
1. In a deep skillet or a fryer, heat oil to 180°C (350°F). Make sure there is enough oil to submerge the Panzerotti partially.
2. Fry the Panzerotti in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
3. Once cooked, remove the Panzerotti from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Serving Suggestions
Panzerotti can be enjoyed hot or at room temperature. They are perfect for serving with a side of marinara sauce for dipping or alongside a fresh salad for a complete meal. These pastries also make an excellent appetizer or snack for gatherings and parties.
Conclusion
Making Italian Panzerotti at home is a rewarding experience that allows you to enjoy these delicious pastries fresh out of the fryer. With a little patience and the right ingredients, you can create a dish that is not only soft and juicy but also bursting with flavor. Whether you choose to fill them with classic ingredients or experiment with your own combinations, Panzerotti are sure to impress at any meal. Enjoy your culinary adventure!
Ingredients: simple, total time: 80 min.
350 g special flour 00/ + flour for work surface a little
300 g drained peeled tomatoes
200 g mozzarella cheese/grated
180-200 ml ml warm water
8 g fresh brewer's yeast
peanut oil/ or other for frying
35 g extra virgin olive oil
salt and pepper to taste
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!
NOTE:
The first day preparation they can be at room temperature, after that cover with nylon foil and transfer to the refrigerator. Heat in the microwave or in a pan or in the oven.
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