Panzerotti
Panzerotti, from above
VegPuglia

Panzerotti

Little fried calzoni oozing tomato and mozzarella. Bari's evening street snack, dangerously hot inside.

60 minTime
20 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 60 minutes come after.
Bari's fried pockets1 chapter · 1 min read

Make it your way

Grandma's wayMozzarella and tomato, fried.
The original
624kcalsame
20 gproteinsame
3 gfibresame
60minutessame

Panzerotti.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)4 cups
Water1¼ cups
Instant dry yeast1½ tsp
Olive oil1½ tbsp
Salt1½ tsp
Mozzarella300 g, diced and drained
Tomato puree200 g thick passata
Dried mixed herbs (italian seasoning)1 tsp oregano
Cooking oil (vegetable oil)for deep frying, about 6 tbsp absorbed

Method

4 steps
  1. 1Knead flour, water, yeast, oil and salt into a smooth dough. Rise 1 1/2 hours.
  2. 2Mix mozzarella with passata, oregano and salt.
  3. 3Roll small discs, fill one side, fold and press edges firmly with a fork.
  4. 4Fry at 175C, turning, until puffed and golden.
Serve it like this

Serve piping hot on paper, warning everyone that the filling is molten.

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Make it a meal

What goes with Panzerotti: a bread or rice, a side, something to drink and something sweet.

On the side Marinara sauce35 min
On the side Insalata di farro40 min
A little snack Taralli pugliesi70 min
To drink Caffè americano3 min
To drink Virgin bellini8 min
Something sweet Granita al limone15 min
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