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Introduction
Panzerotti Pugliesi, a cherished staple of Apulia (Puglia) in Southern Italy, is more than just a savory snack. It’s a flavorful journey through the heart of Italian tradition, wrapped in golden, crispy dough. Often compared to a fried calzone, panzerotti are filled with a variety of ingredients, but the classic version often features rich mozzarella and savory tomato sauce. This dish brings comfort and authenticity to every bite, showcasing the simplicity yet bold flavors of Apulia. In this article, we’ll explore the step-by-step process to create these delicious pockets of joy, perfect for any occasion.
Ingredients
For the dough:
500g all-purpose flour
10g salt
7g dry yeast
1 teaspoon sugar
300ml warm water
2 tablespoons olive oil
For the filling:
250g mozzarella cheese (preferably fresh, drained and chopped)
200g tomato sauce (preferably homemade or high-quality canned)
2 tablespoons olive oil
1 clove garlic, minced
A pinch of dried oregano
Salt and pepper to taste
Fresh basil leaves (optional)
For frying:
Vegetable oil (for deep frying)
Instructions
Prepare the Dough:
In a large bowl, mix the flour, salt, sugar, and dry yeast. Gradually add the warm water while stirring. Once combined, knead the dough for about 10 minutes until it becomes smooth and elastic. Add olive oil towards the end of kneading. Cover with a clean kitchen towel and let it rise in a warm spot for at least 1 hour, or until it has doubled in size.
Prepare the Filling:
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Pour in the tomato sauce, add salt, pepper, and oregano, and let it simmer for 10-15 minutes to deepen the flavors. Once done, remove from heat and let it cool slightly. Then, mix in the chopped mozzarella and fresh basil (if using).
Assemble the Panzerotti:
Once the dough has risen, punch it down and divide it into small balls (about 10-12). Roll each ball into a round disc, about 10 cm in diameter. Place a spoonful of the filling in the center of each disc, ensuring not to overfill. Carefully fold the dough over the filling, forming a half-moon shape. Press the edges firmly to seal, and then fold the edges slightly for a more secure seal.
Fry the Panzerotti:
Heat vegetable oil in a deep frying pan to 180°C (350°F). Fry the panzerotti in batches, turning them until golden brown on all sides, about 3-4 minutes per side. Remove with a slotted spoon and place on paper towels to drain excess oil.
Serving and Storage Tips
Serving: Serve the panzerotti hot, straight from the fryer. They are delicious on their own or paired with a fresh green salad for a well-rounded meal. A drizzle of extra virgin olive oil and a sprinkle of fresh basil can add an extra touch of flavor.
Storage: If you have leftovers (which is rare), let the panzerotti cool completely. Store them in an airtight container in the fridge for up to 2 days. To reheat, you can place them in the oven or air fryer to regain some crispiness. Avoid microwaving, as it will make them soggy.
Variations
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