Panzerotti Pugliesi
“Leads up to my fave meal of the year (Feast of the Seven Fishes on Xmas Eve). Panzerotti are very popular in my Nonna's region, and I always feel super connected to her and my Italian origins on this day.”
Kelsey McKenzie
Director/BD
London
What pairs best with this recipe?
Family and friends. Can be an appetizer or main course. They're also perfect for leftovers!
What were some of your 2024 obsessions?
Brat Summer, Eras Tour, Simone Biles at Paris24, Chappell Roan, “Love Island USA” S6, Addison Rae's “Diet Pepsi”, “Challengers”/Tennis Fashion, Domingo SNL Skit, Espresso, “Dune Pt 2”, Beyonce's Country Album, ACOTAR books, “The Idea Of You”, “Back To Black”, “Beetlejuice 2”, “One Day”, “Griselda”, “Presumed Innocent”.
Ingredients:
Ingredients for 10/12 PANZEROTTI Dough:
500gr (1 pound) Durum wheat semolina flour
300gr (11 Oz) Room temperature water
10gr (2 teaspoons) Fresh Yeast
15gr (1 tablespoon) Extra-Virgin Olive Oil
25gr (5 teaspoons) Salt
Classic Panzerotto Filling:
1 Cup of fresh Mozzarella
2 Cups of Tomato Sauce
A pinch of oregano
Directions:
To make the dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine the olive oil, yeast, and water. Let stand until the yeast is dissolved.
In another mixing bowl, whisk together the flour and salt. With the mixer running on low speed, slowly add the flour to the yeast mixture. Mix until a smooth, supple dough forms.
Transfer the dough to a bowl brushed with olive oil. Brush the ball of dough with more oil. Cover with plastic wrap and set aside to rise for 1 hour, or until doubled in size.
Transfer the dough to a floured work surface and knead for a couple of minutes. Cut the dough into six 2-ounce (56 gr) pieces. Roll each piece into a 1/2 inch (6 mm) thick round.
To make the mozzarella filling
Add 2 tablespoons of mozzarella to the center of each piece of dough. Follow with 1 tablespoon of tomato sauce tomatoes. Season with oregano and fold the dough over to create a pocket.
Seal the edges around the filling by pressing with your fingers. You can also seal them with the floured tines of a fork. With a ravioli cutter, trim the edges, leaving a border about 1 inch wide.
Add any scraps from the edges to a ball to make other panzerotti.
Lay the panzerotti on a floured baking sheet and cover with a dish towel until they're ready to be fried.
Heat 1 inch of frying oil in a 5-quart stockpot over medium-high heat. Fry the panzerotti in batches until golden brown, about 2 minutes per batch.
