Bari panzerotti are the symbol of Bari, especially during the holidays in the streets of old Bari or for evenings with friends and family. Making panzerotti or having a ‘panzerottata’ as we say in Bari is a moment of gathering that with their fried aroma emanate joy and happiness. The dough can be made only with flour or cut with some semolina, water, salt, yeast, oil, and a pinch of sugar. They can be filled in various ways, from the classic with mozzarella and tomato, with “askuant” ricotta, with sautéed broccoli rabe, etc. So you just have to try and taste this undisputed delicacy!!
- Difficulty: Medium
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 30 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for dough
- 28.2 oz all-purpose flour
- 7.1 oz semolina flour
- 0.42 oz fresh yeast
- 2.5 cups water
- 0.71 oz salt
- 0.71 oz olive oil
- 1 pinch sugar
- mozzarella to taste
- tomato sauce to taste
- grated Pecorino or Parmesan to taste
- salt
- pepper
- other seasonings as desired
Tools
- Fluted pastry wheel
- Rolling pin
- Frying pans
Dough Preparation Steps
In the container, put flour, semolina, yeast, oil, sugar, and water gradually. Begin kneading, and when the dough becomes compact, add the salt and work for 5 minutes. If you prefer, you can knead in a stand mixer.
Form a smooth ball, cover it with plastic wrap, and let it rise for at least 3 hours.
Dough has risen!
First, cut the mozzarella and let it drain for about an hour to make it drier, then season it with tomato sauce or pulp, salt, cheese, and pepper (I prefer to add the ingredients individually).
After rising, take the dough and form balls (cutting) of 2.8/3.2 oz and let them rise covered with plastic wrap for about 1 hour (proofing).
After the rise, proceed with rolling out the balls and filling them.
Start by placing a portion of the filling in the center (if you place them individually, start with mozzarella, sauce or pulp, cheese, salt, and pepper), close the panzerotto by bringing one side of the dough over the other.
Press with your fingertips.
Cut off excess dough with a pastry wheel.
Seal with a fork.
In the pan, add plenty of oil and heat it to 338°F, then start immersing a few panzerotti at a time. As soon as they are immersed in the hot oil, turn them immediately and let them brown on one side and the other. From filling them to frying them, not much time should pass; otherwise, they will open because the dough softens too much and continues to rise.
Let them drain in a perforated container.
The panzerotti are ready!!
Recommendation
Like all fried foods, it is preferable to eat the panzerotto freshly made, but if you have leftovers, you can store them at room temperature for a maximum of a couple of days and reheat them in the oven for a few minutes or in the air fryer.
Like all fried foods, it is preferable to eat the panzerotto freshly made, but if you have leftovers, you can store them at room temperature for a maximum of a couple of days and reheat them in the oven for a few minutes or in the air fryer.
Like all fried foods, it is preferable to eat the panzerotto freshly made, but if you have leftovers, you can store them at room temperature for a maximum of a couple of days and reheat them in the oven for a few minutes or in the air fryer.
