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panzerotti recipe
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Panzerotti

Course Antipasto
Cuisine Italian
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 6
Author Vincenzo's Plate

Ingredients

  • 700 grams Plain flour 5 5/8 cups of. Plus extra for kneading
  • 300 grams Semolina 2.7 cups
  • 40 grams Salt 3 tbsp
  • 20 grams White sugar 2 tbsp
  • 20 grams Dry yeast 2 tbsp
  • 1 L Full cream milk 4 cups
  • 20 ml EVOO 3 tbsp
  • Sunflower oil for frying
  • Mozzarella cut into cubes
  • San Marzano crushed tomatoes
  • Capers

Instructions

  • To make the panzerotti dough, you need to start with all your dry ingredients. Add the flour, semolina, salt and sugar together and start to mix it together.
  • Make a well in the middle and pour 1L of full cream milk inside.
  • Add 20g of yeast to the milk and dissolve it using your hands.
  • Once the yeast is completely combined, start to add in the flour to help all of the ingredients combine. It will get very gooey but don't worry, just keep going!
  • Slowly but surely the ingredients will combine to form a ball of dough - if it's too dry, add some more milk, if it's too gooey, add some extra flour.
  • Knead the dough really well for at least 10 minutes, until you poke your finger into a ball and it springs back up!
  • Drizzle up to 20ml EVOO over the ball of dough and roll it around to soak up the oil..
  • Knead it again for a few minutes until the dough is no longer wet.
  • Cut up the dough into several individual balls weighing between 120-140g which is the perfect portion for one panzerotto!
  • Now it's time to roll your first one! Sprinkle flour over the top of your bench and place one ball on top.
  • Using a rolling pin, start to flatten the ball, by rolling it back and forth until you get a round, flat dough, between 3-4mm in thickness.
  • Place the mozzarella into the centre of the dough and pour a few tablespoons of crushed tomato on top. Then add 4-6 capers.
  • Fold one side of the dough down on top of the other, making the edges meet and press down hard, making sure the pocket is really well sealed.
  • Heat up sunflower oil in a large pan where you will shallow fry the panzerotti.
  • Once the oil is hot enough, place each panzerotto gently inside and let is cook for up 10 1 1/2 minutes, while putting extra oil on top using spoon.
  • Then, you will see it start to brown which means it is ready. Turn it over and let it cook on the other side for 1 minute.
  • Remove the panzerotto from the fry pan and leave them to drain on a paper towel.
  • Panzerotti are best enjoyed HOT so take a bite and be carefull not to burn yourself. Did you see those cheese strings?! YUM!
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

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