ItalianApulian
Fried Panzerotti
by Gambero Rosso · 452K subscribers on YouTube
Panzerotti are stuffed fried calzoni typical of Italian Carnival. This recipe presents two fillings: one with mozzarella and cherry tomatoes, the other with ricotta and assorted cured meats. The dough is shaped by hand and fried until crisp.
- Difficulty
- medium
Ingredients
13 items- Pizza Doughquantity as needed
- Mozzarellause mozzarella ciliegina or diced mozzarella
- Cherry Tomatoescherry tomatoes, deseeded if desired
- Oreganodried oregano
- Coarse Saltcoarse salt
- Black Pepperblack pepper
- Ricotta
- Salamellafresh Italian sausage, spicy or sweet
- Mortadella
- Corallinaa type of salami
- Ciauscolospreadable salami from Marche
- Liver Salami(optional) — liver salami, optional (Giorgione uses a small piece)
- Extra Virgin Olive Oilfor frying
Method
- Prepare a pizza dough and let it rest at room temperature.
- For the mozzarella and tomato filling: chop cherry tomatoes into small pieces, removing excess seeds and liquid. Combine with diced mozzarella, dried oregano, coarse salt, and black pepper.
- For the ricotta and cured meat filling: combine ricotta with pieces of salamella (fresh sausage), mortadella, corallina salami, and ciauscolo. Season with black pepper.
- Divide the pizza dough into small balls. On a lightly floured surface, stretch each ball by hand into a thin round (avoid using a rolling pin).
- Place a spoonful of filling on one half of each round, leaving a border.
- Fold the dough over to form a half-moon and press the edges firmly to seal. For the ricotta filling, shape into a small rectangle or fold as a cannolo to distinguish the fillings.
- Heat a generous amount of extra virgin olive oil in a deep pan to 170–180°C.
- Fry the panzerotti in batches until deep golden brown on both sides, turning once.
- Drain on paper towels and serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
