Fried panzerotti, also called calzoni, are typical of Apulian cuisine. Risen dough crescents, very similar to pizza dough.
Fried panzerotti are popular from Lazio to Sicily, but the best panzerotti are prepared in Campania and Puglia. In these two regions, fried panzerotti in Puglia and fried pizza in Campania, it is possible to buy this goodness directly from the numerous rotisseries on the street.
INGREDIENTS
00 flour 250 g
Manitoba flour 250 g
Warm water 285 g
Extra virgin olive oil 8 g
Fresh brewer's yeast 8.5 g
Sugar 5 g
Salt up to 10 g
FOR THE STUFFING
FOR THE STUFFING
Fiordilatte 250 g
Tomato puree 200 g
Salt up to taste
Oregano to taste
Extra virgin olive oil as needed
To prepare fried panzerotti, start with the leavened dough. In a bowl pour the 00 flour and the manitoba, crumble the fresh yeast and add the sugar.
*Add half of the water and start working with a tarot. Then add the salt, the remaining water and work again with the tarot. Then add the oil, and start kneading with your hands. As soon as the dough has taken consistency, transfer it to the surface and knead for a few minutes until it is smooth and homogeneous. Then form a sausage,and cut it into 10 pieces of 80 g each 13. To form the balls flatten a portion of dough on the work surface and bring all sides of the dough towards the center. Then pirlate each portion, pressing gently with the palm of the hand towards the top and making a rotary movement 14. Then arrange the balls on a tray, spacing them well,cover with a cloth and let rise for an hour and a half, until they have doubled in volume. Meanwhile, take care of the filling. Cut the fiordilatte into cubes and put it to drain so it will lose part of the whey. In a saucepan, heat a little oil and pour the tomato puree. Season with salt and cook over low heat for about 15 minutes. When ready, transfer the sauce to a bowl, flavor with dried oregano, stir and let it cool. Retrieve the balls, now risen. Take one, press it lightly on a lightly floured surface and pull it with the help of a rolling pin. You will need to get a round disc about 2mm thick. Place the tomato puree and then the mozzarella in the center of each circle. Close like a crescent, taking care to carefully seal the ends. Trim the edge with a smooth wheel or a sharp knife. At this point, heat plenty of seed oil in a pan bringing it to 170 ° and fry the panzerotti, dipping 1- 2 at a time. As soon as they come back to the surface, turn them, To cook them evenly, just turn them often. Drain on absorbent paper and continue cooking the others. The panzerotti are ready, serve them hot!
