The fried panzerotti are a typical recipe of Puglia and other regions of Southern Italy such as Campania. They can be found in all pizzerias and fryers with the classic filling of stringy mozzarella and tomato or with the addition of sausages such as cooked ham. Very similar to the Neapolitan calzone, unlike them the panzerotti are fried in olive oil and not baked in the oven.
INGREDIENTS FOR 20 PANZEROTTI:
- 600 g of flour
- 15 g of brewer’s yeast
- 400 g of peeled tomatoes
- 300 g of mozzarella
- Olio di Butera extra virgin olive oil q.b.
- 3 dl of water
- Salt q.b.
- Pepe q.b.
PREPARATION:
- Crumble the brewer’s yeast in a bowl, add the warm water and dissolve the yeast stirring with a spoon. Add the flour and lastly a tablespoon of salt until the dough is firm and elastic. If necessary, add a few more tablespoons of water. Give the dough the shape of a ball, transfer it into a glass bowl slightly greased with extra virgin olive oil, cover the bowl with transparent film and leave to rise for about 2 hours.
- Slice the mozzarella, chop it finely and let it drain for at least 1 hour. Crush the peeled tomatoes with a fork, put them in a colander and let them drain for at least 1 hour to eliminate the vegetation water.
- Divide the mixture into two parts, work each part for about 2-3 minutes on a floured work surface and then roll out with a rolling pin at a height of 3-4mm. Make discs with a diameter of 10 cm.
- Brush the edges of the discs with a little water and close them in a crescent shape. Seal the edges of the crescent moons by crushing the ends with a fork.
- In a large pan, heat plenty of extra virgin olive oil and fry the panzerotti until golden brown. As soon as they are ready, drain them on absorbent paper or kitchen paper.
Serviteli caldi e gustateli appena fatti.