IISS Mauro Perrone Castellaneta, Italy, Mr. Roberto Rocco 

 Visiting Apulia you won’t miss a Panzerotto

If you come to Apulia, you can’t know PANZEROTTO, typical finger food. A deep-fried pizza roll, filled with cheese and tomatoes. Its delicious taste is indescribable, when you eat it, you will understand what I say. Panzerotto must be eaten hot and with your finger, after the first bite certainly you will have to blow inside of it and pay attention that the filling doesn’t fall.

RECIPE

Ingredients for about 30 Panzerotti

For the dough

– 500g 00-type flour

– Half a cube of yeast

– 190 ml of water 

– Salt

– Sugar

– oil to fry

For the filling

– 100g mozzarella chopped

– tomato sauce

– Salt

The goal is to prepare a firm dough that must then be left to rise for 3 hours, covered with a cloth. After 3 hours, from the dough make about 30 balls and let them rise for another hour. Then work each ball of dough until it forms the shape of a small pizza, finally place the filling in the middle.

Very important: be careful not to overfill the Panzerotti because this could cause the dough to break during frying and the filling coming out.

To seal Panzerotti, press the dough with your fingers to form a sort of edge, this will prevent the filling from pouring into the pan.

Now, panzerotti are ready to fry, turn them over frequently in the pan and you will obtain a perfect golden-fried panzerotto.

Edited by Loredana Benedetto