Panzerotti
panzerotto
Small filled dough turnovers associated especially with southern Italy, commonly stuffed with tomato and mozzarella.
About this dish
Small filled dough turnovers associated especially with southern Italy, commonly stuffed with tomato and mozzarella. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Puglian tomato and mozzarella panzerotti
Dough
- 250 g 00 flour
- 150 g fine semolina
- 240 ml water
- 5 g instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
Filling
- 250 g low-moisture mozzarella, diced
- 180 g thick passata
- 30 g Parmesan, grated
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 L neutral oil for frying
- 1
Dough: 250 g 00 flour; 150 g fine semolina; 240 ml water; plus the remaining ingredients listed for this component. Knead dough ingredients 10 minutes; cover and rise until doubled, about 2 hours. Use lukewarm water, knead elastic and rise covered until doubled.
- 2
Filling: 250 g low-moisture mozzarella, diced; 180 g thick passata; 30 g Parmesan, grated; plus the remaining ingredients listed for this component. Mix passata, Parmesan, filling oil and salt. Divide dough into 8 and roll into 15 cm circles. Use dry diced cheese and thick sauce; cover dough portions while rolling.
- 3
Place sauce and mozzarella on one half, keeping a 2 cm border clean. Fold over, press out air and seal firmly; crimp the rim. Leave the border clean, press air out and seal every gap before crimping.
- 4
Fry in batches at 170-175°C/340-350°F 4-6 minutes, turning until golden and dough is cooked. Drain and cool slightly before eating. Use a thermometer and small batches; check cooked inner dough and cool molten cheese briefly before biting.
Note
Use well-drained or low-moisture mozzarella and thick sauce. Wet filling can rupture the seam and splatter in hot oil.