Panzerotti with Chicory, Sausage, and Provola

Panzerotti with chicory, sausage, and provola are a delicious variation of the classic Apulian panzerotto. Here’s how to prepare them:

Ingredients

• 500 g pizza dough
• 300 g chicory
• 200 g sausage
• 200 g smoked provola
• Extra virgin olive oil
• Salt
• Pepper
• 1 clove of garlic

Preparation

1. Start by cleaning the chicory, removing any tough outer parts and boiling it in salted water for about 10 minutes. Drain the chicory and squeeze it well to remove all excess water.

2. In a pan, sauté a clove of garlic with a drizzle of extra virgin olive oil. Remove the garlic and add the crumbled sausage. Let it cook until golden brown, then add the chicory, seasoning with salt and pepper to taste.

3. Remove the sausage and chicory from the heat and let the mixture cool. Meanwhile, cut the smoked provola into cubes.

4. Roll out the pizza dough on a floured surface, forming circles about 10-15 cm in diameter.

5. In the center of each dough circle, place a spoonful of the sausage and chicory mixture and some provola cubes.

6. Close the panzerotti, sealing the edges well—you can help by pressing them with the tines of a fork.

7. At this point, you can choose to fry the panzerotti in plenty of oil until golden or bake them in the oven at 200 °C for about 15-20 minutes, until puffed and golden.

Remember to let the panzerotti rest for a few minutes before serving, so the filling sets and isn’t too hot.

Trivia

The panzerotto, similar to a calzone, originates from Apulian peasant cuisine and is prepared in many variants with different fillings. Tradition calls for it to be fried, but the baked version has become popular for those seeking a less greasy yet equally tasty option.