A panzerotto usually fails before it reaches the oil. Wet filling, dough rolled too thin, or a weak edge turns a good idea into a leak.
Use reduced tomato, dry mozzarella, and a firm double seal. Once the oil is steady, the dough should puff quickly while the filling warms without bursting through.
Set servings and units first. You can change them anytime.
Mix the flours, yeast, and sugar. Add half the warm water, then add the salt and remaining water gradually.
Knead in the olive oil and work the dough 8 to 10 minutes, until smooth and elastic.
Divide into 8 balls of about 3 1/2 oz each. Cover and rise until doubled, about 2 hours.
Simmer the passata with salt for 15 minutes until thick. Stir in oregano and cool completely. Drain the mozzarella very well.
Roll each dough ball into a 6 in round, about 1/16 in thick. Add tomato and mozzarella to the center, keeping the edge dry.
Fold into a half moon, press out trapped air, seal firmly with your fingers, then crimp with a fork.
Heat oil to 165 C (329 F). Fry 1 or 2 panzerotti at a time, turning and spooning oil over the top, until evenly golden.
Drain briefly and serve hot.
You made Panzerotti Pugliesi. Time to eat.
A new recipe in your inbox each month. No noise.
If a panzerotto leaks, stop and check three things before frying the next one: drier mozzarella, less filling, and a cleaner edge.
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.