The baked panzerotti are delicious half-moons of leavened dough filled: I chose an unusual filling, grilled zucchini, Taggiasca olives, speck, and provola cheese. But usually, the classic filling includes tomato and mozzarella or cooked ham and mozzarella. Regardless of the filling, the baked panzerotti are exquisite, appetizing, “stringy,” to be eaten hot and with your hands. Oh! If you want and prefer, you can fry them.
Not to be missed
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 4 panzerotti
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups type 1 flour (or 00)
- 2 tbsp lard
- 2 tbsp sugar
- 2 tsp fresh yeast
- 1 tsp salt
- 0.5 cup water
- as needed grilled zucchini
- as needed provola cheese cubes (or mozzarella for pizza)
- as needed Taggiasca olives
- as needed speck strips
- 1 egg
- 2 tbsp milk
- a few tbsp of tomato pulp
Tools
- 1 Mixer Kitchen Aid Artisan
- 2 Bowls
- 1 Baking Tray
- 1 Kitchen Brush
- 1 Dough Scraper
- 1 Dough Mat
- 1 Reusable Parchment Paper Mat
Steps
Dissolve the yeast in the water. In the bowl of the mixer, work the lard with the sugar, add the water and dissolve everything well. Then add the flour and finally the salt. Knead for five minutes or until you get a smooth and homogeneous dough. Then transfer it inside a bowl and let it rise for two hours. After the resting time, divide the dough into four balls of about 100 grams each. Place them on a baking sheet (or on a dough mat which will also be convenient for rolling out the dough balls and filling them), cover with plastic wrap and with a cloth and let rise for an hour. After the resting time, flatten the balls with your hands trying to give them a circular shape. Fill with the chosen ingredients, moisten the edges all around with a drop of water (it is important to seal the closure well), close in a half-moon shape pressing well on the edges to seal. Place the panzerotti on a baking sheet lined with a reusable parchment paper mat. Brush with the egg beaten with milk, add the tomato (make sure it is pulp and not puree as it is too liquid) and bake in a preheated static oven at 428°F for 15 minutes.
Notes
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FAQ (Questions and Answers)
Can tomato be put inside?
With this dough, it’s better not to. The tomato would make the dough too moist and prevent it from rising properly during baking.
