The panzerotti with tomato and mozzarella are one of the typical delicacies of Italian cuisine. Pleasantly crispy on the outside and soft and melty on the inside. They are traditionally fried in plenty of hot oil and there are numerous variations. This one includes cooked ham in the filling. Besides the classic tomato and mozzarella, you can also fill them with: ricotta, turnip tops and sausage, spicy salami and caciocavallo, mortadella, anchovies and capers… and so on. You can also bake them in the oven, brushing the surface with a little oil and some tomato sauce so they don’t dry out. Although… frankly, fried is a whole different thing! Below, let’s see together how to prepare these delicious tomato panzerotti with cooked ham and mozzarella at home:
Other panzerotti recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 7 pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 cups type 0 flour (about 240 g)
- 1 1/4 cups re-milled durum wheat semolina (semola rimacinata) — about 200 g
- 2 1/2 tsp active dry yeast (equivalent to 8 g fresh yeast)
- 1 cup water (lukewarm)
- 1 tsp sugar
- 1 1/3 tsp salt
- 2 tbsp extra virgin olive oil
- as needed vegetable oil (for frying)
- 1 1/4 cups canned peeled tomatoes (about 300 g)
- 9 oz mozzarella (about 250 g)
- 7 oz cooked ham (prosciutto cotto) — about 200 g
- a few fresh basil leaves
- to taste salt
- 4-5 tbsp grated cheese (I use half Parmesan and half Pecorino)
Steps
Mix the two flours in a bowl with the yeast dissolved in the lukewarm water together with one teaspoon of sugar.
Add the olive oil and the salt. Work everything well for 10–15 minutes until you obtain a soft, smooth and homogeneous dough.
Cover it and let it rise at room temperature for about 2–3 hours (or until the dough has tripled in volume). Meanwhile, prepare the panzerotti filling.
Mash the peeled tomatoes in a bowl with a fork, add a few torn basil leaves, the mozzarella cut into pieces and season with salt (and pepper, if you prefer).
Add the grated cheese and the chopped cooked ham and mix everything well. Pour the mixture into a sieve set over a bowl to drain the excess liquid.
Take the risen dough and shape it into a log, then divide it into 7 portions of about 100 g (each).
Roll each portion to form smooth balls and let them rise for about 1 hour covered with a cloth.
After this time, roll each ball out into a thin disk using a rolling pin and a little semolina. Place the prepared filling in the center and seal the panzerotti by pressing the edges firmly with the tines of a fork.
Use a pastry wheel to remove any excess dough, refining the edges. Fry the panzerotti, one (or at most two) at a time, in a pan with plenty of hot oil until evenly golden.
Then gently drain them on kitchen paper. The tomato panzerotti with cooked ham and mozzarella are ready to be served hot and melty.
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
