Panzerotti fried
Panzerotti fritti
Traditional recipe
Crescents of bread dough stuffed with tomato and mozzarella, fried in lard or in oil: the street food of Bari and the South.
THE panzerotti Baresi are one of the most beloved street foods of Southern Italy, known today throughout the world thanks to the Luini chain in Milan (which calls them 'luini') and those in other cities. They are essentially a fried calzone: leavened pizza dough, filled with tomato and mozzarella (or other fillings), closed in mezzaluna and fried in the lardIn Bari, they're sold piping hot in street food shops, and you should eat them while holding a paper bag to avoid burning yourself: one of the great pleasures of Italian street food.
Instructions
ShareVoice reading
3 steps · natural Italian voice
Prepare the dough and leaven it
Dissolve the yeast in lukewarm water (25–(86°F) 30 °C) and pour in a thin stream Make a well in the flour; knead until absorbed. Add the oil and salt only when the liquids are incorporated; work until the dough is smooth, elastic, and slightly sticky. Shape into a ball, lightly grease, cover, and proof in a warm place until doubled in size (1–2 hours), checking with the pressure test.
Roll out and fill
Divide the dough and roll it out to 3–4 mm on a floured surface; cut out 12–14 cm (5.51 in) discs. Place the drained and chopped tomatoes, a few cubes of dried mozzarella, oregano, and salt in the center. Don't overload; leave room to seal. Fold over. mezzaluna, remove the air and seal the edges with the prongs of a fork or with a string.
Fry and serve
Heat abundantly lard or seed oil at 170–180°C (356°F); fry a few panzerotti at a time for 3–4 minutes per side, until evenly browned and crispy. The puffing indicates proper expansion of the internal steam. Drain on paper towels and serve immediately to keep the crust crunchy and the center gooey; avoid covering them.
Chef's Tips
The tomato and mozzarella must be well drained: the humidity causes the panzerotti While frying. Seal the edges well by pressing down several times with a fork: this is the most critical part. Eat them immediately: the bite that releases the steam is the complete experience.
Ingredients
- (17.64 oz) 500 g of 00 flour
- (8.45 fl oz) 250 ml warm water
- (0.53 oz) 15 g of fresh yeast
- (0.35 oz) 10 g salt
- (1.01 fl oz) 30 ml extra virgin olive oil
- For the filling: (7.05 oz) 200 g of canned whole peeled tomatoes (drained and chopped)
- (7.05 oz) 200 g diced mozzarella (well drained)
- Oregano, salt
- Lard or seed oil for frying
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate