Fried or Baked Panzerotti with Tomato and Mozzarella

Panzerotti with tomato and mozzarella are a typical dish from southern Italy, particularly the Puglia region. They can be fried or baked in the oven. Here is the recipe for both fried and baked panzerotti to achieve a delicious result either way.

Ingredients

For the dough:

• 500 g flour (type 00 if possible)
• 250 ml lukewarm water
• 25 g fresh brewer’s yeast or 7 g dried yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 30 ml extra virgin olive oil

For the filling:

• 250 g mozzarella, cut into cubes
• 200 g peeled tomatoes or tomato passata
• Salt to taste
• Pepper to taste
• Oregano to taste
• A pinch of sugar (optional, to balance the tomato acidity)

Oil for frying (if you choose the fried version).

Preparation

1. Prepare the dough: Dissolve the yeast in the lukewarm water with the sugar. In a large bowl, place the flour, make a well in the center and pour in the dissolved yeast, oil and salt. Start mixing the ingredients, gradually adding the remaining water until you obtain a smooth and elastic dough. Knead for about 10 minutes. Let the dough rise, covered with a clean cloth, in a warm place for about 2 hours or until doubled in volume.

2. Prepare the filling: Meanwhile, prepare the filling by mixing the cubed mozzarella with the crushed peeled tomatoes (or passata), seasoning with salt, pepper and oregano. Add a pinch of sugar if the tomatoes are too acidic.

3. Shape the panzerotti: Once the dough has risen, divide it into balls of the desired size (usually about 80-100 g each). Roll out each ball with a rolling pin to form disks about 4 mm thick.

4. Fill the panzerotti: Place a generous spoonful of filling on one half of the dough disk, leaving the edge free. Fold the dough into a half-moon shape and seal the edges by pressing with your fingers or the tines of a fork.

5. For frying: Heat plenty of oil in a pan and fry the panzerotti a few at a time until golden. Make sure the oil is hot but not smoking to prevent burning on the outside while remaining raw inside. When golden, drain and place on paper towels to remove excess oil.

6. For baking: Arrange the panzerotti on a baking tray lined with parchment paper, brush with a little extra virgin olive oil and bake in a preheated oven at 200 °C for about 15-20 minutes or until golden.

Your panzerotti are ready, fried or baked, an authentic pleasure that combines the simplicity of Italian flavors with the enjoyment of a convivial meal.

Trivia

Panzerotti were born as a way to reuse leftover bread dough, enriched with whatever was available at home. Today they have become a symbol of Puglian cuisine, known and appreciated throughout Italy and beyond. Their name derives from the term “panza” (belly) due to their round, puffy shape. In some southern Italian variations, anchovies, capers or other typical Mediterranean ingredients are added.