Fried Panzerotti
Fried panzerotti are filled with mozzarella, tomato, and oregano, a delicious specialty of Apulian cuisine: discover the recipe to make them at home!
Fried panzerotti are a testament to the simplicity and strength of Apulian cuisine: a soft yet flavorful dough, filled with fresh mozzarella, tomato, and oregano, manages to capture all the richness of a region. The combination of 00 flour and Manitoba flour, with fresh yeast, creates a base that enhances the flavors without masking them, while the light frying leaves the center soft and the edges crispy, perfect for a truly authentic moment of conviviality.
Instructions
- 1
To prepare the fried panzerotti, start with the dough: in a bowl, combine the 00 flour and the Manitoba flour, then crumble in the fresh brewer's yeast and add the sugar.
- 2
Pour in half of the water and start mixing with a spoon. Once the water is absorbed, add the salt.
- 3
Continue to pour in the water little by little, mixing to allow it to be fully absorbed. At this point, work the dough with your hands and incorporate the oil little by little.
- 4
Transfer the dough to a work surface and continue to work it until you obtain a smooth consistency; this will take about 5-10 minutes. Once you have obtained a ball that no longer sticks to your hands, form a log.
- 5
Divide the log into 8 pieces, each weighing about 100 g. Form balls by first flattening the dough on the work surface and then bringing the edges of the dough towards the center. Finally, knead the dough with the inside of your hand to obtain a round shape.
- 6
Place the balls in a container with an airtight lid or cover with plastic wrap and place them away from drafts. Let them rise for 2 hours, or until doubled in size. In the meantime, prepare the filling: in a small saucepan, heat a little oil, then pour in the tomato puree.
- 7
Season with salt, mix, and cook for 15 minutes over medium-low heat. Once the sauce has cooked, season with dried oregano.
- 8
Mix thoroughly and let cool. Cut the mozzarella first into slices and then into cubes.
- 9
Drain the mozzarella in a fine-mesh sieve to remove excess liquid. After the rising time, the balls will have doubled in volume, so start spreading them on a lightly floured work surface with the help of a rolling pin.
- 10
You should obtain a disc about 2 mm thick. Place 2 tablespoons of tomato puree in the center, then add a few cubes of mozzarella.
- 11
Fold the upper edge of the dough over the lower edge to form a half-moon. Bring the edges together and press firmly to seal the filling inside.
- 12
Trim the edges with a pastry cutter or a small knife. Proceed in this way to form all the panzerotti, then proceed with the frying. Heat the vegetable oil to 165° 35 and immerse 1-2 panzerotti at a time.
- 13
As soon as they float to the surface, gently turn them over and continue to cook, using a spoon to baste the surface with oil. When they are nicely golden brown, drain the panzerotti on paper towels and proceed in this way with all the others. Your fried panzerotti are ready to be eaten while still hot and stringy!
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
May your table be filled with harmony and flavor, as is any good pasta made with respect for the ingredients and tradition.
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