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Tomato and Mozzarella Panzerotti, Fried or Baked

17/11/2023

Tomato and mozzarella panzerotti are a traditional dish from Southern Italy, particularly from the Puglia region. They can be fried or baked in the oven. Here is the recipe for both fried and baked panzerotti to achieve a delicious result in either method.

Ingredients

For the dough:

  • 500 g of flour (type 00 if possible)
  • 250 ml of lukewarm water
  • 25 g of fresh yeast or 7 g of dried yeast
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 30 ml of extra virgin olive oil

For the filling:

  • 250 g of mozzarella, diced
  • 200 g of peeled tomatoes or tomato puree
  • Salt to taste
  • Pepper to taste
  • Oregano to taste
  • A pinch of sugar (optional, to balance the acidity of the tomatoes)

Oil for frying (if you opt for fried cooking).

Preparation

  1. Prepare the dough: Dissolve the yeast in lukewarm water with the sugar. In a large bowl, add the flour, make a well in the center and pour in the dissolved yeast, oil, and salt. Start to combine the ingredients, gradually adding the rest of the water until you get a smooth and elastic dough. Knead for about 10 minutes. Let the dough rise, covered with a clean tea towel, in a warm place for about 2 hours or until it doubles in volume.

  2. Prepare the filling: Meanwhile, prepare the filling by mixing the diced mozzarella with the crushed peeled tomatoes (or puree), seasoned with salt, pepper, and oregano. Add a pinch of sugar if the tomatoes are too acidic.

  3. Shape the panzerotti: When the dough has risen, divide it into balls of the desired size (usually about 80-100 g each). Roll out each ball with a rolling pin to form discs about 4 mm thick.

  4. Stuff the panzerotti: Put a generous spoonful of filling on one half of the dough disc, leaving the edge clear. Fold the dough into a half-moon shape and seal the edges by pressing with your fingers or with the tines of a fork.

  5. For fried cooking: Heat plenty of oil in a pan and fry the panzerotti a few at a time until golden. Make sure the oil is hot but not smoking to prevent them from burning on the outside and remaining uncooked inside. When golden, remove them from the oil and place them on paper towels to absorb the excess oil.

  6. For baked cooking: Place the panzerotti on a baking tray lined with parchment paper, brush them with a little extra virgin olive oil, and bake in a preheated oven at 200 °C for about 15-20 minutes or until golden.

Here are your panzerotti, fried or baked, a true pleasure that combines the simplicity of Italian flavors with the joy of a communal meal.

Curiosity

Panzerotti were born as an idea to reuse leftover bread dough, enriching it with whatever was at home. Today, they have become a symbol of Pugliese cuisine, known and appreciated throughout Italy and beyond. Their name comes from the term “panza” (belly) because of their round and swollen shape. In some Southern Italian variants, anchovies, capers, or other typical Mediterranean cuisine ingredients are added.