In short. Half-moons of soft dough filled with mozzarella and tomato and fried, not baked. Made with flour, olive oil, white wine and yeast. The street food of Bari.
A panzerotto out of the fryer is dangerously hot inside and worth the risk. The dough is enriched with a little sugar and white wine, which is what makes it blister.
Ingredients
- 1 kg of type 00 flour
- 1 tablespoon of sugar
- 1 cube of fresh brewer’s yeast
- 1 tablespoon of salt
- 3 tablespoons of extra virgin olive oil
- 3 tablespoons of white wine
- 4 large mozzarelle
- 250 g of peeled tomatoes
Method
1. The dough. Heap the flour on the board like a fountain. Into the middle go the sugar, the oil, the salt and the yeast melted in two glasses of tepid water.
2. Working it. Mix well, adding tepid water until you have a very soft and elastic dough. Let it rise.
3. Filling. Roll out discs, put mozzarella and drained tomato in the centre, fold into half-moons and seal the edges firmly.
4. Frying. Fry in plenty of hot oil until golden and blistered.
Drain the tomato. Wet filling makes steam, and steam bursts the seal in the pan. Apulian cooks drain the tomato and often salt the mozzarella in advance for the same reason.
More on the bread and pizza page.
