Mozzarella Panzerotti are typical of Southern Italy, from Lazio to Sicily, but the best panzerotti are prepared in Campania and Puglia. They are considered a street food, very tasty with simple and genuine ingredients. You can fill the panzerotti with the ingredients you prefer: basil, salami, olives, anchovies, Nutella or jam. If you do not want to fry them, you can also cook them in a static oven at 200 ° for 20 minutes, ventilated at 180 ° for 15-20 minutes.
- 570 gr of water
- 500 gr of Flour 00
- 7 gr of Dry beer yeast
- Extra virgin olive oil
- Salt & Sugar
- 500 gr of Manitoba flour
- 500 gr of Mozzarella
- 200 gr of Tomato puree
To prepare Mozzarella panzerotti, mix the 00 flour and the Manitoba flour in a bowl. Dissolve the yeast in warm water and add the sugar.
Add the yeast to the flour and the remaining water, and mix the ingredients with your hands.
Add also the oil and knead vigorously and continue to work it to obtain a smooth and soft dough.
Divide the dough into 20 parts of about 80 gr each and let the balls rise, in the oven off with the light on or covered with a cloth until they have doubled in volume (about 2 hours).
Meanwhile, prepare the filling: cut the mozzarella into cubes and add the tomato sauce, salt, and oregano.
When the balls are leavened, heat the seed oil to fry. Now prepare the panzerotti: roll out a ball with a rolling pin and put a large spoonful of stuffing in the center.
Close the panzerotto forming a crescent and seal the edges well, pressing with the prongs of a fork, to prevent the filling from escaping during cooking.
Put the panzerotti in boiling oil and fry them until they are golden. Drain on absorbent paper and serve the fried panzerotti still hot!