Panzerotti can be described as little fried calzones and are found all over Italy.
Each region serves up its own specialties, in addition to interpretations of favorites from all over the country.
My father says he’s quite sure the fire department had a different opinion of her collection.
Photo: Ali Redmond
In a whispered tone, I admit that the Baresi sort have become my favorite.
Sprinkle yeast and 12 teaspoon sugar over the milk; set aside.
Meanwhile, prepare sauce:Heat 2 tablespoons oil in a medium saucepan over medium heat until shimmering.
Transfer to a large shallow bowl to cool.
Mix 00 flour, semolina flour and salt with your hands on a clean work surface.
Make a well in the center.
(The dough will seem sticky and wet at first.)
Knead the dough gently until it reaches a near-smooth consistency, about 8 minutes.
Do not over-knead the dough.
Roll the portions gently into balls.
While the oil heats, lightly dust the work surface with flour.
Roll 1 dough ball into an 18-inch-thick round (6 to 7 inches in diameter).
Add 3 tablespoons sauce and 1/4 cup mozzarella to the center of the circle.
Fold the dough in half and tug the edges gently to give it a slightly elongated shape.
Press gently with your fingers to seal, then pound the edges shut with the heel of your hand.
With a spatula, move the panzerotto gently while cooking so it doesn’t stick to the pan.
Transfer to a paper-towel-lined baking sheet.
Repeat rolling, filling and frying the remaining panzerotti.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
