Sunday, June 16 2024

Today I am sharing with you a special recipe.

This is a recipe for making panzerotti pugliesi, a specialty of Puglia.


There are many versions.

Some people like to stuff them with anchovies, pecorino romano, etc.

In this case I propose the classic panzerotto with tomato, ham and mozzarella.

Let me know if you like them.

 

 

 

 

 

Makes 25 Panzerotti

  • 4 3/4 cups of 00 flour
  • 4 3/4 cups ofย  remilled durum wheat semolina
  • 2 tbsp of extra virgin olive oil
  • 2 tbsp of salt
  • 3 tsp of sugar
  • 6 tsp of active dry yeast or 16 tsp of fresh yeast
  • oil for frying (i use sunflower seed oil)

 

For the Filling:

  • cubed mozzarella cheese
  • peeled tomatoes seasoned with extra virgin olive oil, a pinch of salt and oregano
  • cooked ham

 

METHOD

Combine the two flours, salt and sugar in a bowl.

Mix the ingredients and then add the two tablespoons of oil.

Dissolve the yeast in two cups of warm water.

ย 

Pour the water with the yeast slowly and start kneading until the water has absorbed all the flour.

If necessary, add more water.

Transfer the mixture to a floured pastry board and start kneading the dough until you have a smooth dough that does not stick to your fingers.

Divide the dough into round portions and place them on the pastry board.

Cover the pastry board with a cotton cloth and a light blanket (plaid).

Let rest for at least one hour (more is better).

Heat some frying oil (i use sunflower oil) in a frying pan and in the meantime proceed with the filling.

We crush one loaf at a time and stuff it with half a tablespoon of tomato, mozzarella and ham.

Moisten the edges with water and close carefully.

Proceed with frying only when the oil is hot until perfectly golden on both sides.

Enjoy.

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