The original recipe of Apulian panzerotti, to be replicated after a trip to Bari or to remember a holiday. The original recipe for panzerotti with mozzarella and tomato is fried, not baked.
I panzerotti they are a typical dish of the Apulian gastronomic tradition, indeed a typical street food. Traveling in Puglia it is very easy to come across this type of local specialty. In fact, there are fryers here that prepare and sell only this kind of street food, but they are also commonly found in clubs, restaurants and bars.
During trip to Bari, one thing is certain: coming home without having eaten a local one is a true heresy. You will return home with the desire to savor Puglia again, and it is for this reason that today I will tell you how to prepare them at home to remember with a little nostalgia the holiday in Puglia.
Before starting I want to suggest you 5 panzerotti to taste in Bari, in case you are leaving for the Apulian city, but also 5 street food not to be missed in Bari Vecchia.
When you are in Bari or in another city in Puglia, remember that a panzerotto can save you lunch, dinner and sometimes even breakfast and a snack! Panzerotti in Puglia are eaten like the wraps in Emilia Romagna or like the sfogliatelle in Naples. There is no day that cannot be concluded with a good panzerotto and then who are we to not have the recipe and not try to make them at home? Let's begin.
Practical information
Difficulty: medium
Total preparation: +60 minutes
Preparation: 20 minutes
Rest in the oven: 60 minutes
Cooking: 30 minutes
Servings: about 15 panzerotti
Ingredients
For the dough:
100 gr sparkling water
100 gr whole milk
half a cube of brewer's yeast
10 g sugar
400 0 grams of flour
30 gr of extra virgin olive oil
salt to taste
for filling:
400 grams of mozzarella
100 gr of Parmesan cheese
400 gr of tomato sauce
to taste oregano
salt to taste
to taste extra virgin olive oil
Preparation Fried Panzerotto
In a saucepan over very low heat, heat the water and milk and gradually add the half cube of yeast. Once everything has melted and blended, at about 40 ° C, bring to a bowl away from the heat and gradually add the oil, sugar, flour and salt. Knead until the mixture is smooth and without lumps. Then bring it into a bowl and leave it in the oven off with a cloth on top to rise for about an hour.
Meanwhile, let's prepare the filling. Taking all the ingredients mentioned above, cut the mozzarella into small pieces and let it drain in a sieve or colander until it has lost the excess liquid. Put the tomato sauce, oregano, parmesan and a drizzle of oil in a bowl. At this point, add the mozzarella, once it has lost the liquid, and mix everything by hand in the bowl.
Panzarotti and Frying
After an hour we take back the doubled dough (after rising) and roll it out. With a pastry cutter or a large cup (diameter of about 16 cm), make circles in the dough. Put a little mozzarella and a little tomato (from the previously organized bowl) in each circle of dough and close it as if to form a crescent. We close the crescent well, we can get help from a drop of oil, then closing by hand.
Finally, fry in plenty of seed oil (peanut or sunflower as you prefer) previously heated. Fry over low heat, and wait for the panzerotto to rise to the surface and to be golden before turning it in the opposite direction.
Advice
The extra tip is to prepare and close all the panzerotti before starting to fry the first one. By doing this you can have all the fried panzerotti in less time, not only by reducing the frying time, but also by eating earlier. In fact, real panzerotti should not be eaten hot, but hot! Once the dough itself, made the pasta half moons, filled and then closed all, start frying and then enjoy your meal!
