Before unveiling the recipe for this Puglian delight, we want to share a bit of its history. Tracing the origins of panzerotto is not easy. It’s so beloved that many regions have tried claiming the glory of its creation. No matter where you go, you’ll find panzerotto! But in reality, it was actually invented in Puglia around the 16th century as a poor man’s dish. Women and housewives would prepare it with leftover bread dough to avoid waste, making a sort of small wrapped-up pizza with tomatoes and leftover cheese inside.
Today, Bari’s panzerotto – the epitome of made-in-Italy street food – is the highest expression of Puglia’s flavors. And yet, despite the simplicity of its ingredients, preparing panzerotto is a real art, handed down from generation to generation.
Puglian panzerotto: the recipe
Ingredients for 4 servings
For the dough: 9 oz. 00-type soft wheat flour, 2 oz. semolina, 2 oz. butter, 3.5 fl. oz. water, 1 large egg
For the filling: 3.5 oz. mozzarella, 3.5 fl. oz. tomato passata, 2 tsp. extra- virgin olive oil, Salt and pepper, 1 oz. oregano, 0.5 oz. basil, 1 qt. peanut oil
Instructions
Combine the flours and form a well; place the butter (chopped into small pieces) in the center and mix for a few minutes with your fingertips to form a crumbly mixture. Add a pinch of salt, the egg, and a bit of water, then knead until you obtain a smooth, even dough. Cover the dough and let it sit in a cool place for at least an hour. Roll out the dough, folding it back on itself as you would for puff pastry; form a thin layer of dough and cut out rounds of about 5 inches in diameter. In a bowl, combine the chopped mozzarella and tomato passata, previously flavored with extra virgin olive oil, salt, pepper, oregano, and basil. Spoon the filling into the center of each dough round. Close up the panzerotto in a half-moon shape, sealing the edges if necessary, and brush with a beaten egg. Fry them in hot peanut oil until they are puffy and golden. Dry on a paper towel, season with salt and serve.