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Traditional Italian Panzerotto
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Prep Time:
150 minutes
Cook Time:
Total Time:
150 minutes
Panzerotti: The Ultimate Party Snack!
Ingredients:
  • 500 grams 00 flour all purpose
  • 15 grams dry yeast
  • 10 grams salt
  • 200 ml lukewarm water
  • 125.00 ml Passata (lightly warm)
  • 200 grams fresh buffalo mozzarella diced and drained on a towel
  • 20.00 ml torn or chopped fresh basil leaves
  • 2L Canola Oil to Fry
Instructions:
  • Combine 200 ml of warm water with the yeast until dissolved.
  • Create a well in the center of the flour in a bowl. Add the water with yeast, then knead the mixture together by hand.
  • Incorporate the salt into the dough, kneading until it forms a smooth and firm consistency.
  • Return the dough to the bowl, covering it with a fresh kitchen towel to let it proof for 2 hours.
  • After the dough has risen, gently deflate it and shape it into a large ball on the work surface. Divide it in half, then flatten each piece and sprinkle with a light dusting of flour. Use a rolling pin to roll it out to a thickness of ½ cm.
  • Lay the drained mozzarella on the dough and spoon over the warm passata. Sprinkle with fresh basil leaves and fold the dough in half to form a half-moon. Press down along the edges to seal the filling and eliminate any air pockets.
  • Cut the dough into the desired shape using a cutter.
  • Bring the oil to 170 degrees.
  • Fry the panzerotto in hot oil until it's perfectly golden brown.
  • After cooking, transfer them to a paper towel to soak up excess oil.

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