Post is also available in: Italian
Today we celebrate 2 years of the blog! Well not today but the important thing is to celebrate! Ready to bite into some delicious Fried Panzerotti accompanied by a nice iced beer? I can not wait!
Fried Apulian Panzerotti
Fried Panzerotti are typical delights of Puglia but also of Campania but they call them Fried Pizzas. They are small bundles of dough stuffed originally with tomato, mozzarella and oregano, but today you can find various fillings, which once closed are fried and once golden are ready to eat.
They are a typical street-food to eat hot even if the danger of getting burned and dirty is high, but it is absolutely worth it. The crunchy dough on the outside and soft on the inside, the filling rich in cheese or other filling are truly an irresistible combination truly loved by everyone.
The Origins of the Fried Panzerotti
The invention of the Fried Panzerotti is said to have originated in the 16th century with the introduction of the tomato from the Americas. The paternity is disputed between Naples and Bari, the recipe is practically the same even if over time in the Fried Panzerotti is also used the remilled semolina while as tradition for pizza, in Naples only pastry Flour(Italian 00) is used.
Advice on the Preparation of Apulian Panzerotti
For the preparation of the Fried Panzerotti I used the leavening technique in the fridge. It’s a slower leavening and it’s preferable to use fresh yeast. If you don’t have fresh yeast available, you can use the dehydrated one but it will rise very little in the fridge. In this case I advise you to proceed normally and the next day remove the dough from the fridge and put it to rise in the oven at 40 ° C (104 ° F) until it has doubled. The dough will still be light and soft.
For the classic dough you can use fresh mozzarella but I suggest you squeeze it a little, because once mixed with the tomato and the salt it will start to release liquids and if the filling is too watery it can ruin the panzerotto by soaking it. The risk is that the oil splashes once immersed and opens causing the filling to come out. In order not to risk it, I advise you to close them and fry them first, alternatively you can use mozzarella for pizza that will simply be grated.
If you prepare Fried Panzerotti Pugliesi with fillings that need to be cooked first, let them cool completely, because even then the dough could be ruined due to the heat and steam it would produce.
Last advice, always try to dose the filling otherwise you will find it difficult to close them and you may not be able to seal them well. To support the filling, leave the center of the dough slightly thicker.
But now I leave you the recipe and the video recipe of the Apulian Fried Panzerotti.
Here are other typical street food recipes:
- 95 g Pastry Flour
- 180 g Durum Wheat Semolina Re-Milled
- 165 ml Water
- 3 g Fresh Yeast or 1,5 / 2 g Instant Yeast
- 2 g Caster Sugar
- 4 g Salt
- 6 g Extra Virgin Olive Oil
- 50 g Apulian Braid Mozzarella or pizza mozzarella
- 4 tbsp Tomato Sauce
- to taste Origan
- 1 pinch Salt
Stuffed with Ricotta
- 100 g Cow Ricotta Cheese
- 50 g Spicy Salamino
- 50 g Apulian Braid Mozzarella or pizza mozzarella
- 2 – 3 Dried Cherry Tomatoes
Ripieno Sausage e Turnip Greens
- 300 g Turnip Greens blanched
- 150 g Sausage
- 100 g Smoked Scamorza grated or Smoked Provola
- 1 clove Garlic
- to taste Salt
- to taste Black Pepper
- 2 – ½ tbsp Extra Virgin Olive Oil
- to taste Dry Chili Peppers in powder optional
- 30 ml Water or the water of Turnip Greens
- In a bowl, mix the two types of flour.
- Put the water, half flour, the fresh yeast and the sugar in the mixer bowl, turn the mixer on low and mix until a homogeneous batter is done.
- Add the salt, mix again to dissolve it, and then add the rest of flour, increasing the speed gradually.
- When it's almost completely mixed, add the oil and knead until the oil is completely absorbed.
- Knead for a couple of minutes by hand, form a ball and put it in an oiled bowl covered with the plastic wrap and put it to rise in the fridge until the next day.
Preparation of the Balls and Rising
- Take the dough, weigh it and divide it into 6 (or by the number of panzerotti you have decided to prepare), based on the result, create balls of the corresponding weight.
- Once the balls have been created, cover them with a cloth and let them rise again for 1 hour
Stuffed with Turnip Greens and Sausage
- Wash and blanch the turnip greens.
- Peel the sausage and chop it coarsely by hand.
- Put in a pan 1-1/2 tablespoons of olive oil and a clove of garlic cut in three to fry.
- When the oil sizzles, add the sausage and brown it.
- Add salt and chili to taste if you wanna it.
- Squeeze as much water as possible from the turnip greens and add them to the sausage. Stir and add about 30 ml of water. Cook to flavor everything, turn off and let cool.
- Chop the mozzarella, if you use pizza mozzarella you can grate it.
- In a bowl combine the mozzarella 4 tablespoons of tomato sauce, a pinch of salt and oregano to taste.
- Mix everything and leave to flavor.
Stuffed with Salamino and Ricotta
- Cut the mozzarella and dried tomatoes into strips. Slice the spicy salami and work the ricotta lightly to make it creamy.
Preparation and Frying of Panzerotti
- Heat the oil in the frying pan.
- On the work surface, roll out the first ball, to obtain a disc of dough that is not too thin. Try to keep the center a little thicker to support the filling well.
- Put a couple of tablespoons of filling in the center, in the case of classic filling and turnip greens, for this one, remember to add the smoked scamorza.
- For the panzerotti with ricotta, put a couple of teaspoons of ricotta in the center 3 slices of slamino, 3 strips of mozzarella and 3 strips of tomato.
- Close the dough to form a half moon by matching the ends.
- With a fork, squeeze the edges to seal them if you want, you can pinch the entire edge to close them better.
- Once the oil is hot, take a panzerotto and dip it in the oil holding it by the tips. With the help of an iron ladle, take some oil and pour it on the surface not immersed in the oil to facilitate cooking.
- Turn the panzerotto over and brown the other side completely and it will be ready, drain it and put it to dry on the fried paper.
- Serve hot!
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.