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Panzerotti Pugliese is a delicious Italian dish originating from the Puglia region, known for its crispy exterior and savory filling. These delightful pockets are similar to calzones but are typically smaller and fried to perfection. Whether you’re hosting a dinner party or simply craving a tasty snack, Panzerotti Pugliese is sure to impress your family and friends. In this article, we’ll guide you through the ingredients and step-by-step process to create this mouthwatering recipe, along with some FAQs to help you along the way.
Ingredients
- 500g all-purpose flour
- 250ml warm water
- 7g active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 200g mozzarella cheese, diced
- 150g tomato sauce
- Fresh basil leaves
- Vegetable oil for frying
Instructions
Step 1: Prepare the Dough
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
Step 2: Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 3: Prepare the Filling
While the dough is rising, prepare the filling. In a bowl, mix the diced mozzarella, tomato sauce, and chopped basil leaves. Season with salt and pepper to taste.
Step 4: Roll Out the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out to about 1/4 inch thickness. Using a round cutter or a glass, cut out circles of dough, approximately 10 cm in diameter.
Step 5: Fill the Panzerotti
Place a spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. You can crimp the edges with a fork for a decorative touch.
Step 6: Fry the Panzerotti
In a deep frying pan, heat vegetable oil over medium heat. Carefully add the panzerotti in batches, frying until golden brown on both sides, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Step 7: Serve
Serve the panzerotti hot, garnished with fresh basil or a side of tomato sauce for dipping. Enjoy this classic Pugliese dish with friends and family!
FAQs
What can I use as a filling for Panzerotti Pugliese?
You can get creative with the filling! Besides mozzarella and tomato sauce, consider using ricotta, prosciutto, or sautéed vegetables for a delicious twist.
Can I bake Panzerotti instead of frying?
Yes, you can bake them! Preheat your oven to 200°C (400°F) and place the filled panzerotti on a baking sheet. Brush them with olive oil and bake for about 20 minutes or until golden brown.
How do I store leftover Panzerotti?
Store leftover panzerotti in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain their crispiness.
Can I freeze Panzerotti Pugliese?
Absolutely! Freeze the uncooked panzerotti on a baking sheet until solid, then transfer them to a freezer bag. They can be cooked from frozen; just increase the frying time slightly.
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