Recipes

Panzerotti Recipe: the original Puglia’s savory tarts

Panzerotti are a typical dish from Puglia that you will definitely have to try when visiting this region! In the Pugliese capital of Bari, panzerotti are traditionally made for the feast of St. Anthony Abbot on the 17th January. They are made with the same pizza dough and then deep fried for a crispy taste! The filling may vary, but the most popular is a mixture of chopped tomatoes, mozzarella and ham.
As an alternative to frying, the panzerotti can be brushed with egg wash and baked in a preheated oven for 15 minutes, or until golden and puffed.

We love panzerotti and preparing them is actually a great way (and excuse) to gather with some friends over the weekend. Indeed this has almost become a recurring appointment! We have refined the recipe to make panzerotti lighter and tastier, and its fame is spreading all around the world, also featuring in Chicago! So, it’s time to knead now. We hope you’ll enjoy them as much as we do!

Difficulty Difficulty: Medium

Cooking Time Time: 120 min

Portions Portions: 40

Dough:

  • 1 Kg of flour
  • 1 teaspoon active dry yeast
  • 400 ml lukewarm water
  • Salt (as needed)
  • 1 teaspoon of sugar

Filling:

  • 2 canned plum tomatoes, drained and chopped
  • 3 tablespoons EVO oil
  • 1/2 teaspoon crumbled dried oregano
  • Salt and freshly ground pepper
  • 400 gr mozzarella cheese
  • Ham in slices
Preparation:
  • First of all mix the yeast with one cup of warm water in a bowl and let stand for about 10 minutes, until frothy. Then, in a large bowl, combine the flour with the dissolved yeast and gradually add the warm water to the dough. Add salt and sugar and knead it strongly.
  • The dough should be pretty soft, but if it is too wet to knead by hand, add more flour. Keep kneading until satiny and smooth. It normally takes about 5 minutes. Shape the dough in little balls of approx. 5-6 cm and place them onto a lightly floured work surface. Cover with a kitchen towel and a blanket, and set aside in a warm place to rise for about 1 hour.
  • Meanwhile, prepare the filling of the panzerotti. Place the fresh chopped tomatoes into a bowl and season with salt, pepper, oregano and EVO oil. Chop the mozzarella and the ham in small pieces and place aside.
  • Once the dough has risen, work with a piece of dough at a time. Roll out each ball on a lightly floured surface to a thin round. Place one tablespoon of tomato filling on each circle, just to one side of the centre, add mozzarella and ham. Lightly brush the edges with water, fold in half to enclose the filling and seal the edges with your fingers or a fork. And now let’s move to the cooking process.

Frying:

  • Heat the oil in a large pan and bring to temperature. Then carefully slide the panzerotti into the hot oil and fry until golden on both sides, for about 5 minutes. Use a slotted spoon to remove the panzerotti from the oil and transfer them onto a tray with paper towel so they can drain. Serve immediately.

Baking:

  • Pre-heaten the oven at 250°C. Place the panzerotti on a lightly oiled baking tray and brush their surface with some tomato sauce or olive oil. Place in the oven at 250°C for about 30 mins until they become golden-brown.