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



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.


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.


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