Name: Apulian panzerotti - secrets and advices
Prep time: 15 min
Cook time: 5 min
Cuisine: Italian
Ingredients: 300 g flour (re-milled semolina); 250 g flour (00); 150 water (warm); 150 g milk; 10 g salt; 2 spoons sugar; 2 spoons extra-virgin olive oil; 8 g yeast dough (fresh brewer's yeast (if you want you can put even less brewer's yeast)); 6 spoons tomato sauce; 1 kg mozzarella; q.s. salt; q.s. dried oregano; 1 l peanut oil

APULIAN PANZEROTTI – SECRETS AND ADVICES is one of that recipe that I really love the most and it deserve all the respect, because here where I belong panzerotti are a serious thing..in particular I’m talking about baresan panzerotti. On internet we see a lot of recipes about this delicious dish.. I’ll show to you my recipe that it comes from my personally experience and it was a success.
Naturally everyone fill their own panzerotti in a different way.. Because the it exist other way to fill your panzerotto different from the classic tomatoes and mozzarella, you can also add meat or other ingredients that are always put with the mozzarella. It’s to easy to say ‘I made panzerotti’ if you make a dough similar to others. What I really want to give you are advices about how to cook them and about how to make them without dirt the hob.
In order to make panzerotti I used this super comfort tool that it helps you to close them in a perfect way.

DifficultyVery easy
Preparation time15 Minutes
Rest time3 Hours
Cooking time5 Minutes
Serving10
Cooking methodFrying
CuisineItalian

Ingredients

300 g flour (re-milled semolina)

250 g flour (00)

150 water (warm)

150 g milk

10 g salt

2 spoons sugar

2 spoons extra-virgin olive oil

8 g yeast dough (fresh brewer’s yeast (if you want you can put even less brewer’s yeast) )

For the fill

6 spoons tomato sauce

1 kg mozzarella

q.s. salt

q.s. dried oregano

1 l peanut oil

Tools

Planetary Mixers

Frying Pans

Bowls

Salad Bowls

Steps

In planetary add mild water, the milk, sugar, oil and brewer’s yeast (1). Work all in the planetary until the brewer’s yeast will be melted.Now add, little by little, the flour (2).Work with the planetary for 10 minutes, and add the salt (3)then take your block and continue to work it until it will be soft and smooth. Now leave your block in cup covered with a cloth or with a tissue paper and put it in a oven off for 2 hours.(4)

In the mean time cut in little cubes the mozzarella and pour it into a colander with a plate under it. Pour inside also the tomato sauce and salt and mix all. Put it in the fridge so the mozzarella and the tomato will lose a little bit of their water (5)
After two hours of leavening take the dough and create little balls that we will cover and will leave them to leavening still one hour.(6)
Once the hour will be passed roll out each little balls with a rolling pin (7).
Put a circle of dough on it (7) put on it the fill of mozzarella and tomatoes (8) and close them in a decisive way (9)

At this point fry your panzerotti, no more of three at a time (10).

So, now, last thing I have to do is to wish to everyone a really good panzerottata!!!!

Now I will give to you all the best advices in order to make the best panzerotti ever:
1) first advice that I give to you is not to use a fiordilatte mozzarella because the milk in it could break you panzerotto during the cooking process. Use a scamorza and leave it in a colander with tomatoes sauce for a while while your dough will be leavening.
2) if your dough will be too soft add some flour or the risk is that your panzerotto could break during the cooking process.
3)an other advice is to fry at mild temperature, never put high temperature or it could happen that your dough will be cook but the fill inside won’t.
4) Roll out the dough thin in order to cook them faster and also because a thick pastry would have major probabilities of being raw on the inside.
5) don’t fry too many panzerotti at the same time and don’t leave them to levitate before because the dough will be levitating with the fill inside and once you will have put them in the oil they could break.
The ideal will be in two when you make panzerotti so one will close them and the other will fry them but, if this won’t be possible, fry three at a time.
6) with the aim of not dirt everything cover all with tinfoil so when we will remove it our kitchen will be super clean.
7) if you want to have a perfect form and apulian panzerotti a little bit smaller the tool in the picture is the best. I really suggest you to buy it.