Panzerotti are a staple street food in Puglia, and if you’ve ever tasted one, you understand why they are so popular. The fried, half-moon-shaped pockets of dough are most typically stuffed with mozzarella and tomato, but there are all sorts of variations of the fillings.
Rossella Rago, author and host of Cooking with Nonna, recently showed us how to make the two versions her family prefers at home during an IG Live hosted by La Cucina Italiana Contributor Kristine Jannuzzi. Her grandmother and parents are from Mola di Bari, a small fishing village in Puglia, where she spent every summer since she was a child.
Rossella likes to add capers to the traditional mozzarella and tomato filling, and melts down a few whole anchovy fillets when preparing an alternative scallion filling to add a subtle umami richness. When you roll out the dough into rounds, she says not to worry if the shape isn’t perfect, as you can adjust it later with a ravioli cutter or the tines of a fork. She also recommends frying the panzerotti as soon as you finish making them, so the dough doesn’t dry out and split open in the oil. Follow these tips and you’ll be golden, as will your panzerotti!
Check out Rossella’s complete recipe below and watch the IG Live video to hear her nonna’s input as well:
Panzerotti by Rossella Rago
Serves 4
Ingredients:
For the dough
2 tablespoons extra virgin olive oil, plus more for brushing
1 packet (1/4 ounce, or 7 gr) active dry yeast
3/4 cup water
2 cups 00 or all-purpose flour, plus more for dusting
1 teaspoon salt
For the mozzarella filling
6 ounces fresh mozzarella, shredded
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup cherry tomatoes, cut into 1/4 inch dice
1 tablespoon capers (optional)
Black pepper, to taste
For the scallion filling
1/4 cup extra virgin olive oil
3 anchovy fillets packed in oil
1/4 teaspoon red pepper flakes
1/2 cup pitted olives (Kalamata or Gaeta olives)
1 cup chopped peeled tomatoes or fresh cherry tomatoes
6 bunches scallions, ends trimmed and cut into 3 pieces
1/2 cup dry white wine, such as pinot grigio
Salt as desired
Method:
To make the dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine the olive oil, yeast, and water. Let stand until the yeast is dissolved, 5-8 minutes.
In another mixing bowl, whisk together the flour and salt. With the mixer running on low speed, slowly add the flour to the yeast mixture. Mix until a smooth, supple dough forms, 8 to 10 minutes.
Transfer the dough to a bowl brushed with olive oil. Brush the ball of dough with more oil. Cover with plastic wrap and set aside to rise for 1 hour, or until doubled in size.
Transfer the dough to a floured work surface and knead for 2 to 3 minutes. Cut the dough into six 2-ounce (56 gr) pieces. Roll each piece into a 1/2 inch (6 mm) thick round. (Don't worry if it isn't perfectly round: you will adjust the shape later with a ravioli cutter).
To make the mozzarella filling
Add 2 tablespoons (14 gr) of mozzarella to the center of each piece of dough. Follow with 1 tablespoon (8 gr) of Parmigiano Reggiano and 1 tablespoon (10 gr) of diced tomatoes. Add 4 or 5 capers, if using. Season with black pepper and fold the dough over to create a pocket.
Seal the edges around the filling by pressing with your fingers. You can also seal them with the floured tines of a fork. With a ravioli cutter, trim the edges, leaving a border about 1 inch (13 mm) wide. Add any scraps from the edges to a ball to make other panzerotti. Lay the panzerotti on a floured baking sheet and cover with a dish towel until they're ready to be fried.
Heat 1 inch (2.5 cm) of frying oil in a 5-quart (4.7 L) heavy-bottomed stockpot over medium-high heat. Fry the panzerotti in batches until golden brown, about 2 minutes per batch.
To make the scallion filling
Put a large sauté pan with a lid over a medium flame and heat the oil. Add the anchovies and red pepper flakes to the pan. Cook until the anchovies break down, about 30 seconds.
Add the cherry tomatoes and olives to the pan and cook until the tomatoes soften, about 3 minutes.
Add the scallions and wine to the pan and cook until the scallions begin to soften, about 5 minutes. Lower the flame slightly. Cook covered for 20 minutes, or until the scallions are tender. Taste for seasoning and add salt as desired.
Transfer the scallions to a colander and allow the juice to drain into a bowl. Cool to room temperature. Discard the juice. Fill dough and fry using the same method described above.