Panzerotto is a traditional street food of Southern Italy but you can serve it as an appetizer as well. Is simple to make and tasty to eat, a winning combo without doubt!!
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INGREDIENTS FOR ABOUT 12 PANZEROTTI
180 gr Milk
180 gr water
40 gr extra virgin olive oil
10 gr dry yeast
1 teaspoon sugar
300 gr all purpose flour
200 gr semolina flour
400 gr mozzarella
400 gr tomato sauce
40 gr grated parmigiano
1 clove of garlic
Salt
Black Pepper
In the stand mix put 180 gr milk , 180 gr water, 40 gr extra virgin olive oil, 10 gr dry yeast, a teaspoon of sugar, 8 gr salt and mix well
add 300 gr all-purpose flour and 200 gr semolina flour and work the dough until is well firm and elastic. If you don’t have a stand mix you can work the ingredients with your hands starting from the flours and yeast and adding the liquids a little at the time
let the dough rise for 2 hours covered with a cloth
After 2 hours from the dough make smaller balls ( about 70 gr each ) and let them rise for another hour
Meanwhile cut 400 gr mozzarella in slices and arrange them gradually on a tray lined with absorbent paper and cover with other sheets of paper towels. Press gently to remove the excess water.
take the mozzarella and cube it
in a pan put a spoon of extra virgin olive oil and a clove of garlic, when the garlic is well browned add 400 gr tomato sauce, salt and black pepper.
Cook for about 20 minutes and let it cool a bit
Now in a mixing bowl put the mozzarella dice, the tomato sauce and 40 gr grated parmigiano and mix well
On a floured pastry board work the balls of dough with a rolling pin making a small pizza
Place the filling in the middle ( a couple of spoon but depends on the dimension of the panzerotto ) and fold over each panzerotto to form a half-moon shape
Press the dough to seal it well and cut the excess of dough
in a large pot pour an abundant quantity of oil and heat to the right temperature. You can check it by sticking a wooden skewer in the oil. If bubbles form around the skewer, it is time to add the panzerotti.
Turn the heat down slightly. Don’t fry too many panzerotti at a time otherwise the oil temperature will drop and the panzerotti will soak too much oil becoming less digestible. During frying turn them a couple of times to obtain a uniform browning. The panzerotti will be ready in a couple of minutes, eat while are still hot!!
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