
Panzerotti Recipe
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Panzerotti Recipe
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Panzerotti Pugliesi are a traditional Apulian dish that is widespread throughout southern Italy: golden, crispy, deep-fried Italian turnover with a tasty filling inside.Panzerotti are made with a leavened dough similar to pizza dough, stuffed and then fried. I chose the more classic and traditional tomato and mozzarella filling.
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Ingredients
FOR THE DOUGH
- 250 g flour - 2 ½ cups, "00"
- 250 g semolina flour - 2 ½ cups
- 300 g water - 1 ¼ cups, at room temperature
- 20 g olive oil - 2 tablespoons, extra virgin
- 10 g salt - 2 teaspoons
- 7 g yeast. - 1 ½ teaspoons, active dry
- 1 teaspoon granulated sugar
FOR THE FILLING
- 300 g tomato passata - 1 ½ cups
- 60 g parmigiano reggiano - 2 tablespoons, grated
- 350 g mozzarella - 12 oz, for Pizza
- salt - to taste
- 1 tablespoon olive oil - extra virgin
FOR FRYING
- 2 liter oil - ~ 8 cups, vegetable oil for frying such as peanut oil or sunflower oil
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Instructions
The Dough
- Mix the powders in a bowl: the "00" flour, the semolina and the yeast. Mix and add the sugar to activate the rising process.
- In another bowl, pour the water. Add the salt, extra virgin olive oil and mix until the salt is dissolved. PLEASE NOTE: The amount of water is only indicative. Much depends on the absorption of the flours used. Keep in mind that the dough should be firm but not hard and not sticky.
- Now add the powders ( flours+yeast+sugar) little by little.
- Mix well to combine the ingredients, even with your hands. Then knead until you get a ball, homogeneous, elastic but not sticky.
- Put the dough on a lightly floured work surface. Knead until the dough is nice and smooth. Form a ball and place in a floured bowl.
- Make a cross on the top. Cover with plastic wrap and let rise for 2 hours in a TURNED OFF oven.
The Filling
- While the dough is rising, cut the mozzarella into cubes. PLEASE NOTE: It's best to use dry, firm pizza mozzarella. If you have fresh mozzarella in its whey, be sure to drain the liquid very well. After cutting the mozzarella into small pieces, put them in a sieve for about 30 minutes to release as much liquid as possible.
- In a bowl, add the mozzarella, the tomato passata, a pinch of salt and the grated Parmigiano Reggiano. Add the oil, then mix with a spoon and put aside.
Make Panzerotti
- Once the dough has risen, place it on the lightly floured pastry board. Knead a little with your hands and shape into an loaf. Then cut the loaf into balls.
- The balls should weigh about 80 grams ( 2.8 oz) each. You will get 8-10 pieces of dough. Place the well rounded balls of dough on a tray covered with a dish towel. Let them rise again at room temperature for about 1 hour.
- At the end of this second rising, roll out the balls of dough with a rolling pin. Shape them into disks that are not too thin.
- Place about two tablespoons of the filling in one half of the circle, about 3 cm (~1 inch) from the edge.
- To seal the panzerotti well, moisten the edges of the circle with a little water. Fold the unseasoned part over the filled part to form a crescent. Press the edges of the panzerotti well, first with your fingers and then with the tines of a fork.
Cook
- Heat the oil in a pot with high sides but not too large a diameter, so that you can fry a maximum of 2 panzerotti at a time, letting them float in the oil while cooking. Put a toothpick in the oil. When you see a lot of bubbles around it, the oil is ready to be used. Alternatively, you can use a kitchen thermometer. The correct temperature for frying is 175°C (350°F).
- Fry the panzerotti until golden brown on both sides, about 4 minutes. Turn the panzerotti several times during cooking with a wooden spoon or skimmer.
- When the Panzerotti Pugliesi are cooked and evenly browned, drain them on paper towels to remove excess oil. The Panzerotti are ready! Serve them hot.
Nutrition Information
Show Details
Calories
2535kcal
(127%)
Carbohydrates
53g
(18%)
Protein
21g
(42%)
Fat
253g
(389%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
68g
Monounsaturated Fat
156g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
924mg
(39%)
Potassium
322mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
515IU
(10%)
Vitamin C
4mg
(4%)
Calcium
410mg
(41%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8panzerotti
Amount Per Serving
Calories 2535 kcal
% Daily Value*
Calories | 2535kcal | 127% |
Carbohydrates | 53g | 18% |
Protein | 21g | 42% |
Fat | 253g | 389% |
Saturated Fat | 24g | 120% |
Polyunsaturated Fat | 68g | 400% |
Monounsaturated Fat | 156g | 780% |
Trans Fat | 1g | 50% |
Cholesterol | 34mg | 11% |
Sodium | 924mg | 39% |
Potassium | 322mg | 7% |
Fiber | 3g | 12% |
Sugar | 3g | 6% |
Vitamin A | 515IU | 10% |
Vitamin C | 4mg | 4% |
Calcium | 410mg | 41% |
Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5.0
3 reviews
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