The panzerotti are fried calzones, which belong to the Bari tradition. They are closed in the shape of a crescent, stuffed with mozzarella and tomato and then fried. During frying the dough grows creating a kind of belly, hence the name panzerotti.
The panzerotto is not only the classic mozzarella and tomato, but can be filled with the most varied fillings, united by an ingredient that can not miss inside: the mozzarella, which must be abundant and racy. It is she who makes it so good and irresistible!
Ingredients for 25/30 panzerotti with mozzarella and tomato
For the dough
1 kg of flour mix esSenza Glutine
500 ml of warm water
10 gr of brewer's yeast
15 gr of sugar
1 tablespoon of extra virgin olive oil
15 gr of salt
For the stuffing
600 gr of mozzarella
300 gr of peeled tomato
4 tablespoons of pecorino romano
salt as required
1 liter of peanut oil
First of all, prepare the basic dough for the panzerotti. Pour the mix of fountain flour, salt up, sugar and gradually warm water into which you have melted the yeast. Knead strictly by hand until the dough is smooth and the consistency of the pizza dough. Add salt as the last ingredient.
Once you have finished kneading, form a ball and let it rise for 2 hours until it has doubled the volume.
To prepare the filling for the panzerotti cut the mozzarella into small cubes and let it drip in a colander; chop the peeled tomatoes and put them to drain in the colander; in a bowl, mix the mozzarella, the chopped peeled tomatoes, the grated pecorino romano, salt and pepper.
When the dough is ready, divide it into balls (about 60/80 g, each depending on the desired size of the panzerotti) and place them on the floured board.
Roll out each ball with a rolling pin giving it a round shape with a diameter of 15/20 cm.
Heat the frying oil in a large frying pan, preferably wide.
Put in the center of the circle a spoonful of filling, close the panzerotto forming a crescent and seal the edge well (previously wet with a little 'of water) exerting pressure with your fingers to prevent the stuffing from escaping during cooking.
Immerse the panzerotti in boiling oil and fry them starting to turn them after a few minutes to prevent them swelling too much; turn them over often and keep them well spaced between them.
Although tradition favors their version dipped in boiling oil, the panzerotti can also be cooked in the oven at 180° C for about 20 minutes.