Panzarotti (deep-fried pizza turnovers)
Recipe Type: Starter (Antipasto)
Cuisine: Campania
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Historically, it was rare to have an oven at home and food to be baked was brought to the baker to be placed in the oven. Everyone could deep-fry however, so fried pizza was more accessible than baked pizza. One only needs to see the inevitable crowd of people around a shop making panzarotti to witness its universal appeal. When a hot panzarotto, wrapped in paper, is placed in your waiting hand, it seems like an eternity until its molten filling is cool enough to not risk a scalded tongue. The fried dough on its own would be intoxicating enough but the tangy tomato and creamy, oozing cheese filling puts this snack at a completely different level.[br]The filling proportions for this recipe were given to me by my chef friend, Emanuele, and produce a perfect creamy to tangy contrast. It is also perfectly acceptable to add ricotta or smoked provola cheeses, egg, parsley, salami or prosciutto to the filling.
Ingredients
- Dough:
- 500 grams[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-f/#go-flour” target=”_blank”]00 flour[/url]
- 150 ml [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-m/#go-milk” target=”_blank”]milk[/url], tepid
- 150 ml water, tepid
- 12 grams fresh [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-y/” target=”_blank”]yeast[/url]or 6 grams active dry yeast
- 15 ml extra-virgin [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-o/#go-olive-oil” target=”_blank”]olive oil[/url]
- 10 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-s/#go-Salt” target=”_blank”]salt[/url]
- Filling:
- 12 mls [url href=”https://www.livingalifeincolour.com/recipes/besciamella-bechamel-sauce/” target=”_blank”]bechamel sauce[/url]
- 120 mls [url href=”https://www.livingalifeincolour.com/recipes/salsa-al-pomodoro-simple-tomato-sauce/” target=”_blank”]tomato sauce[/url] (add 1/2 teaspoon dried oregano)
- 120 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-MOZZARELLA” target=”_blank”]mozzarella[/url]
- 40 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-PARMIGIANO-REGGIANO-PDO” target=”_blank”][i]Parmigiano-Reggiano [/i]cheese[/url], finely grated
Instructions
- Mix the flour, milk, water, yeast, salt and olive oil together, being careful to keep the salt and yeast separate until well mixed.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/09/meimanrensheng.com-panzerotto-07674-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com panzerotto-07674″]
- Form a ball and let sit covered in a bowl for 20 minutes. Turn the dough out on the greased surface and pull each side and fold it into the middle ([url href=”https://www.livingalifeincolour.com/kitchen/technique/how-to-bake/how-to-knock-back-dough-balls/” target=”_blank”]see technique here[/url]). Turn the ball over onto the folded ends and place back in a bowl and cover for half an hour.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/09/meimanrensheng.com-panzerotto-07683-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com panzerotto-07683″]
- Repeat pulling the sides again and place back in the bowl as before, covered for half an hour. Divide the dough into 8 evenly sized pieces and roll out into rounds.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/09/meimanrensheng.com-panzerotto-07717-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com panzerotto-07717″]
- Fill each round in the centre with 15 mls bechamel sauce, 15 mls tomato sauce, 15 grams mozzarella and 5 grams Parmigiano-Reggiano cheese.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/09/meimanrensheng.com-panzerotto-07720-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com panzerotto-07720″]
- Fold the dough over and crimp the edges to form a crescent.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/09/meimanrensheng.com-panzerotto-07722-680×457.jpg” width=”680″ height=”457″ class=”aligncenter size-large” title=”meimanrensheng.com panzerotto-07722″]
- Place some kitchen paper on a plate. Heat olive oil or peanut oil to 180/190C. Add 1 or 2 at a time and cook for 1-2 minutes, until golden, turn over with a perforated spoon and cook for 1-2 more minutes.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/09/meimanrensheng.com-panzerotto-07726-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com panzerotto-07726″]
- Remove with a perforated spoon and drain on kitchen paper. Repeat until all the dough is finished. When cool enough, eat immediately.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/09/meimanrensheng.com-panzerotto-07738-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com panzerotto-07738″]