Tell me, have you ever tasted one of these panzerotti?!? If not. Seriously. What is wrong with YOU?!? Haha, just kidding. What I meant to say is … seriously, you’ve got to try one as soon as possible! Because I bet you’d love them as much as I do.
And what’s not to love about homemade pizza dough filled with melty fresh mozzarella and flavorful tomatoes, a hint of oregano or fresh basil, all fried until steamy hot and perfectly golden?!?
Take a look. Don’t you really want to take a bite NOW?!?
Panzerotti (plural of panzerotto) might look like a small calzone. But it’s really not. Calzoni are folded and baked pizza. While panzerotti are fried and smaller.
They can be eaten as an appetizer, or a few of them as main dish. They are typical street food originally from Puglia, but very popular all over Italy.
I can find these here in Santa Monica. Forma restaurant has them on their menu, and trust me, they are out of this world.
So here it is! Finally on the blog my recipe for Italian panzerotti. All I can say is … It’s about time!
Before you start with the recipe, here are a few suggestions, especially if you are making these the first time.
- Prepare the dough with plenty of time for it to rise. I generally make the dough in the morning which will be perfect for dinner time.
- Let the fresh mozzarella and tomatoes sit in the colander for at least 15 to 30 minutes before stuffing the panzerotti. You want the least amount of liquid, to keep the dough dry when frying.
- When rolling the dough, don’t make it too thin or it will break when folding or handling.
- Don’t stuff the panzerotti too much, or they might explode when frying.
- Once you stuff the panzerotti, drop them in the hot oil to fry right away. If the uncooked panzerotto sits for too long it will become soggy and impossible to fry.
- I like to fry with the folded part of the panzerotto side down in the oil. And then turn it half way. I find that it’s less likely that the seem will open up when frying if it goes in first.
Oh wait. Before you go… I’ve been listed as one of the Top Italian Food Blogers by Good Tastes of Tuscany. Woohoo!