Apulian Panzerotti – original recipe.
Simple, gooey, tasty.
Apulian panzerotti are a delight from Apulian street food, easy to prepare, with a crunchy and golden dough and a filling of tomato and melting mozzarella; perfect to enjoy for a brunch, as a tasty dinner, as an appetizer, for an informal dinner with friends, this recipe is fabulous, the dough is the original from a family in Bari and you will have panzerotti to lick your fingers 🙂
Also try:
- Cuisine: Italian
Ingredients
Dough:
- 2 1/2 cups all-purpose flour
- 2 1/2 cups durum wheat semolina
- 1 teaspoon sugar
- 1 1/2 cups water
- 2 teaspoons extra virgin olive oil
- 2 teaspoons salt
- 2 teaspoons active dry yeast (or 18 g fresh)
- 1 bottle of tomato sauce
- 1 clove garlic
- as needed extra virgin olive oil
- as needed salt
- 2 leaves basil
- 14 oz mozzarella cheese
- 1 1 1/2 liters of peanut oil
Tools
- 1 Stand Mixer
- 1 Pastry Board
- 1 Rolling Pin
- 1 Pan
Steps
Let’s prepare the dough:
Dissolve the yeast with sugar in water at room temperature and pour it into the bowl of the stand mixer or in a large bowl if kneading by hand.
Add the flour and semolina and start kneading with the K hook or well with hands, until it becomes a homogeneous mixture.
Add the oil and salt and continue to knead until the dough is smooth and does not stick to your hands, if needed add a bit more flour.
Let rise in the turned off oven covered with a cloth for 3 hours.Put the water, sugar and yeast in the bowl 10 sec. / speed 2.
Add the flour and semolina and work for 3 minutes / Dough setting.Add the oil and salt and work for 4 minutesDough setting.
Transfer the mixture into a large bowl, cover with a cloth and let rise in the turned off oven for 3 hours.After the rising time, knead quickly with your hands and divide the dough into 8 parts of about 135 g each.
Round them up on a floured board and place the balls on a floured cloth, let rise for another hour.
When the first rising time is almost over, prepare the sauce which must cool.
Lightly brown the garlic with a drizzle of oil, add the tomato sauce, salt and cook until the tomato thickens well, remove the garlic, add the basil; Let cool completely.
Dice the mozzarella and let it drain in a colander in the fridge.After the second rising time on a slightly floured board, roll out one dough ball at a time with the rolling pin as in the photo.
You need to get a circle about 2/3 millimeters thick.
Fill with tomato.
Add the diced mozzarella.
Fold in half, seal well with your fingers and then with the tines of a fork.
the edges of the Apulian panzerotti must be well sealed.
With all the panzerotti prepared, heat plenty of oil in a large pan, as soon as it reaches a temperature of 340°F, fry one or 2 panzerotti at a time.
As soon as the first side is golden, turn it over to the other side and let it brown from both sides.
Dry on frying paper and fry all the panzerotti in the same way.
Serve the Apulian panzerotti nice and hot.
The Apulian panzerotti are ready to be enjoyed… Enjoy your meal!
Try all my other Apulian recipes, find all the recipes CLICKING HERE.
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