Introduction: What is Panzerotto?
If you’ve ever craved a crispy, fried pocket of dough filled with molten cheese and savory sauce, you’ve probably longed for a Panzerotto. Originating from the Puglia region of southern Italy, panzerotti are smaller, fried versions of calzones, typically stuffed with classic fillings like mozzarella and tomato sauce. These golden, crispy pockets are popular street food in Italy, and once you try making them at home, you’ll see why they’re so beloved.
Making panzerotto from scratch is easier than you might think, and the result is a crispy, golden treat filled with gooey cheese and sauce that will make your taste buds dance. Let’s dive into this guide on how to make authentic Italian panzerotti at home.
Essential Ingredients for Panzerotto
To make the perfect panzerotto, you need the right ingredients, especially for the dough and filling. Here’s what you’ll need:
For the Dough:
- 500g all-purpose flour
- 300ml warm water
- 2 tsp active dry yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 1 tsp salt
For the Filling:
- 200g mozzarella cheese (preferably fresh, cut into small cubes)
- 150g tomato sauce (use passata or crushed tomatoes)
- Salt and pepper to taste
- 1 tsp dried oregano
- Fresh basil leaves (optional)
- Olive oil for frying
How to Make the Dough
The dough is the foundation of any great panzerotto, giving it that perfect balance of chewiness inside and crispiness outside. Here’s how to make it:
Step 1: Activate the Yeast
- In a small bowl, mix 300ml of warm water with 2 teaspoons of active dry yeast and 1 teaspoon of sugar. Stir and let it sit for about 5 minutes until it becomes foamy. This means the yeast is active.
Step 2: Mix the Dough
- In a large mixing bowl, combine 500g of all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil.
- Stir the mixture until it starts coming together, then transfer the dough onto a floured surface.
Step 3: Knead the Dough
- Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels sticky, add a bit more flour, one tablespoon at a time, until it’s manageable.
Step 4: Let the Dough Rise
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1-1.5 hours, or until it doubles in size.
Making the Filling
While the dough is rising, prepare the filling. The classic panzerotto is filled with mozzarella cheese and tomato sauce, but feel free to get creative with additional ingredients like ham, mushrooms, or ricotta.
Step 5: Prepare the Mozzarella and Tomato Sauce
- Cut 200g of fresh mozzarella into small cubes. If your mozzarella is very watery, pat it dry with paper towels to prevent the filling from becoming soggy.
- In a small bowl, mix 150g of tomato sauce with a pinch of salt, pepper, 1 teaspoon of oregano, and a few fresh basil leaves (optional). The sauce should be thick enough to prevent it from leaking out of the dough.
Assembling and Frying the Panzerotti
Once your dough has risen and the filling is ready, it’s time to assemble the panzerotti and fry them to golden perfection.
Step 6: Divide and Roll the Dough
- Punch down the risen dough and divide it into 8-10 equal portions. Roll each portion into a ball.
- On a floured surface, roll each ball into a circle, about 5-6 inches in diameter. Try to keep the dough thin but not so thin that it will tear when filled.
Step 7: Add the Filling
- Spoon a small amount of the tomato sauce onto one half of each dough circle, leaving a border around the edges.
- Add a handful of mozzarella cubes on top of the sauce. Be careful not to overfill—too much filling can cause the dough to burst while frying.
Step 8: Seal the Panzerotti
- Fold the dough over to create a half-moon shape. Press the edges firmly with your fingers, then use a fork to crimp the edges, ensuring a tight seal.
Step 9: Heat the Oil
- In a large frying pan, heat about 2 inches of olive oil over medium heat. The oil should reach about 170-180°C (340-350°F). You can test the oil by dropping a small piece of dough into it—if it sizzles and rises to the surface, the oil is ready.
Step 10: Fry the Panzerotti
- Carefully place the panzerotti in the hot oil, frying 2-3 at a time, depending on the size of your pan.
- Fry each panzerotto for about 2-3 minutes per side, or until golden brown and crispy.
- Remove from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Serving Your Panzerotti
Panzerotti are best enjoyed hot and fresh, straight out of the fryer, when the mozzarella is still melted and gooey. However, be careful when biting into them, as the filling can be extremely hot!
Classic Serving Suggestions:
- Serve your panzerotti with a side of marinara sauce for dipping.
- Pair with a light salad or a few simple antipasti like olives, artichokes, and cured meats for a full Italian-style meal.
- For a casual experience, enjoy them on their own as a snack or street food-style treat.
Variations and Tips for Making the Perfect Panzerotto
1. Experiment with Fillings
- While the classic mozzarella and tomato filling is a fan favorite, you can customize your panzerotti with various fillings. Try adding ham, ricotta, mushrooms, or even anchovies for a more robust flavor.
2. Baking Option
- If you want a lighter version, you can bake the panzerotti instead of frying them. Simply preheat your oven to 200°C (400°F) and bake for about 20 minutes, or until golden brown.
3. Keep an Eye on the Oil Temperature
- Maintaining the right oil temperature is crucial for achieving crispy, golden panzerotti. If the oil is too hot, the dough will brown too quickly on the outside while remaining raw inside. If it’s too cool, the dough will absorb too much oil and become greasy.
4. Dough-Freezing Option
- You can prepare the dough in advance and freeze it for future use. Simply wrap the dough in plastic wrap after kneading and freeze for up to 2 months. Thaw the dough overnight in the fridge before rolling and filling.
Conclusion: Enjoy Your Homemade Panzerotti
There’s something undeniably satisfying about biting into a homemade panzerotto—crispy on the outside, filled with gooey cheese and savory sauce inside. With this guide, you now have everything you need to make authentic Italian panzerotti right in your own kitchen.
Whether you stick to the classic filling or get creative with your own combinations, panzerotti are sure to become a favorite in your household. Serve them up as a snack, appetizer, or a fun dinner that everyone will love.
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This guide gives you all the steps and tips needed to make perfect panzerotti at home, with room for creativity and customization to suit your preferences.