This is another iconic, humble recipe made of leavened dough fried and filled fried stuffed Panzerotti.
It consists of a pocket of dough stuffed with tomato, mozzarella, ham, and anchovies and then fried. What can go wrong?
Often confused with calzoni, crescent-shaped, fried Panzerotti are delicious turnovers that originated in Puglia.
The panzerotto was born from the tradition of Apulian cucina povera: leftover bread dough was stuffed with cheese and tomatoes. Precious crescents are folded into a semicircular shape and fried.
Panzerotti and calzoni are often mistaken for each other, but Panzerotti is smaller than calzone and is deep-fried, whereas calzone is baked.
The dough can be prepared with different types of flour, but the traditional recipe calls for type 00 flour and durum wheat semolina, which help make the panzerotto golden and crunchy after frying.
Appreciated throughout Italy, it is a popular street food you can eat as you stroll through the streets of an Italian town. The most classic filling is with tomato and mozzarella. Other fillings include mozzarella and ham, onions sautéed in olive oil and seasoned with salted anchovies, and provolone cheese.
Pro tip: resist the urge to bite into your panzerotto as soon as it’s cooked because the filling is scalding – you may get burnt!
Fried stuffed Panzerotti contains yeast and flour. Please notify us of any allergies or variations due to dietary requirements.
Vegetarian Italian dishes: Sicilian Eggplant Caponata, Eggplant Parmigiana, Orecchiette Norma Style, and Gnocchi with Sorrentina Sauce.