Apulian Panzerotti

The panzerotto is a fried stuffed calzone, a delight of the Pugliese kitchen, very loved all over Italy. Here is the classic recipe.

Ingredients

• For the dough:

  • 500 g of type 00 flour
  • 250 ml of lukewarm water
  • 25 g of fresh yeast
  • 1 teaspoon of sugar
  • 1 tablespoon of extra virgin olive oil
  • 10 g of salt

• For the filling:

  • 250 g of mozzarella (fiordilatte is better)
  • 200 g of peeled tomatoes
  • Salt, to taste
  • Oregano, to taste
  • Olives (optional)

• Oil for frying

Preparation

1. Start by preparing the dough: dissolve the brewer’s yeast in lukewarm water with the sugar. In a large bowl, place the flour, make a well in the center and pour in the water with the dissolved yeast. Start kneading by adding the oil and the salt.

2. Work the dough until it’s soft and uniform, then let it rest covered with a clean kitchen towel in a warm place for about 2 hours, or until it has doubled in size.

3. In the meantime, prepare the filling: cut the mozzarella into cubes and let the excess liquid drain. Lightly crush the peeled tomatoes with a fork and mix with the mozzarella. Add a pinch of salt and oregano to taste.

4. When the dough is ready, divide it into balls weighing about 80 g each. Roll out each ball with a rolling pin into a circle about 15 cm in diameter.

5. Distribute some filling in the center of each circle, leaving the edges clear. If desired, add some chopped olives.

6. Fold the circles in half, sealing the edges well with the tines of a fork. It is important that the closure is airtight to prevent the filling from escaping during cooking.

7. Heat plenty of oil in a large frying pan and when it reaches the right temperature (about 170°C), fry the panzerotti, one at a time, until they become golden and puffed.

8. Drain them with a slotted spoon and place them on paper towels to remove excess oil.

Serve the panzerotti hot and crispy.

Curiosity

Although the panzerotto is a specialty of Apulia, it has gained popularity in many other Italian regions, like Lombardy, where it has taken the name “calzone”. The main difference between the two lies in the cooking method: panzerotti are fried while calzones are baked.