- 2,2 lb FlourFor the dough :
- 1 cube Baker's yeast
- 1 tbsp Salt
- about 16 oz Lukewarm Water
- well drained MozzarellaFor garnish :
- 6 Tomato
- Extra-virgin olive oil
Panzerotto is often compared or confused with calzone: their dough is very similar and looks like pizza dough, the filling can be the same too (we often talk about mozzarella and tomatoes). However, if the calzones are baked in the oven, the panzerotti are fried.
When it comes to garnishing, you can fill panzerotti a little as you want by adding other ingredients: ham or other types of cold cuts, vegetables, more pungent cheeses, ricotta to accompany, or replace the mozzarella, olives, tuna, etc.
Here, give the traditional recipe a try, which you can after modify to your preference.
by Oggi @ flickr
Mix the flour, salt, and baker's yeast with lukewarm water and knead the bread dough well. Let it rise for about 1 hour (a little more if it's cold).
In a colander, dice the mozzarella and the tomatoes and let them drain. Once the mozzarella has given up its excess water, pour everything into a bowl and add a little salt, olive oil, and capers.
Using a rolling pin, roll out the dough to a thickness of about 2 millimeters. Cut discs about 15 cm in diameter. Place the stuffing on one half of each disc and close them in half-moons, sticking the edges well to prevent the stuffing from escaping during cooking.
Tip: you can spread the beaten egg on the edges before gluing them to close them better.
Heat a generous amount of peanut oil. When the oil is hot, fry the panzerotti in small amounts to maintain the temperature of the oil. When they are golden brown, remove them and serve them hot.
It's ready, bon appétit!
The panzerotti can be eaten as an appetizer or a buffet. In this case, we often prefer mini panzerotti of about 5 cm.
Panzerotti are great for a midday or evening meal, and they are often paired with soda, hardly ever wine.