Panzerotti Pugliesi

Ingredients

Equipment Needed

• •Large heavy pot or Dutch oven for frying (at least 5 liters)
• •Deep-fry or candy thermometer
• •Rolling pin
• •Slotted spoon or spider
• •Paper towels for draining

Instructions

1. 1

   Activate the yeast

   Dissolve the yeast in the warm water and let it stand until foamy, about 10 minutes. If your yeast does not foam, it is dead. Discard it and start again with fresh yeast. There is no saving dead dough.

2. 2

   Make the dough

   Place the flour in a large bowl and make a well in the center. Add the salt around the edges, then pour the yeast mixture and olive oil into the well. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8 to 10 minutes until smooth, soft, and slightly tacky. The dough should spring back when pressed. Do not add too much flour. A soft dough fries better.

   Resist the urge to add more flour. The dough should be almost too soft to handle. This creates the light, blistered texture that defines proper panzerotti.
3. 3

   Let the dough rise

   Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about one hour. The timing depends on your kitchen. In summer it may take 45 minutes. In winter, longer. Watch the dough, not the clock.

4. 4

   Prepare the filling

   While the dough rises, drain the tomatoes thoroughly. Squeeze them gently to remove excess liquid, then chop them roughly. Place in a bowl. Cut the mozzarella into small cubes, no larger than a centimeter. Drain these as well on paper towels. Wet filling makes soggy panzerotti. Add the mozzarella to the tomatoes along with the oregano and a pinch of salt. Mix gently.

   The filling must be dry. Any moisture trapped inside will steam and burst the panzerotti in the hot oil. Drain the tomatoes twice if necessary.
5. 5

   Shape the panzerotti

   Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten with a rolling pin into a circle about 12 centimeters across. The edges should be slightly thinner than the center. Place a generous tablespoon of filling on one half of each circle, leaving a border of about one centimeter. Fold the dough over to form a half-moon and press the edges firmly to seal. Crimp with a fork. The seal must be complete or they will open in the oil.

6. 6

   Heat the oil

   Pour oil into a heavy pot to a depth of at least 8 centimeters. Heat over medium-high until a thermometer reads 170°C (340°F). If you do not have a thermometer, drop a small piece of dough into the oil. It should sink, then rise immediately to the surface and begin to bubble actively. Adjust heat to maintain temperature.

7. 7

   Fry the panzerotti

   Working in batches of two or three (never crowd the pot), slip the panzerotti into the hot oil. Fry until deep golden brown on the bottom, about 2 minutes, then turn and fry the other side. The total frying time is 4 to 5 minutes. They should be blistered and golden all over. Remove with a slotted spoon and drain on paper towels.

   The oil temperature will drop when you add the panzerotti. Let it recover between batches. Panzerotti fried in oil that is not hot enough absorb grease and turn heavy.
8. 8

   Serve immediately

   Let the panzerotti rest for one minute before serving. The filling inside is molten and will burn your mouth if you are impatient. Serve hot. Once the pasta is sauced, serve it promptly, inviting your guests and family to put off talking and start eating. Panzerotti that sit become leathery. There is no reheating them properly.

Chef Tips

• •The mozzarella must be fior di latte, fresh cow's milk mozzarella. Mozzarella di bufala contains too much moisture and will make the filling weep. Low-moisture mozzarella turns rubbery when fried. Fior di latte is the only correct choice.
• •In Puglia, panzerotti are sometimes made with semolina flour for a slightly crunchier texture. Use half tipo 00 and half semola rimacinata if you want this variation. The dough will be stiffer and require more kneading.
• •Do not be tempted to bake these. A baked panzerotto is a calzone. They are different things. The frying creates a blistered, crisp exterior impossible to achieve in an oven.
• •Leftover filling does not keep. The salt draws moisture from the tomatoes and mozzarella. Make only what you need.

Advance Preparation

• •The dough can be made up to 24 hours ahead and refrigerated. Bring to room temperature before shaping.
• •Shaped panzerotti can rest on a floured sheet for up to 30 minutes before frying. Do not fill them further in advance or the dough will become soggy.
• •There is no proper way to store fried panzerotti. They must be eaten immediately. Plan accordingly.

Frequently Asked Questions

Nutrition Information

1 serving (about 125g)