Panzerotti Pugliesi: super stringy, filled with mozzarella and tomato!

Find out how to prepare Apulian panzerotti according to the original recipe! Find out how to obtain a soft dough and a delicious, taste-proof stringy filling!
😊 SUBSCRIBE TO THE CHANNEL ➡️ bit.ly/LaCucinadiSonia
RECIPE: www.soniaperonaci.it/panzerot...
🍳 INGREDIENTS 🍳
Ingredients 6 pieces
For the dough
00 flour 250 g
Remilled durum wheat semolina flour 250 g
Water 270 g
Salt 10 g
Dehydrated brewer's yeast (if fresh 25 g) 7 g
Extra virgin olive oil 20 g
For the stuffing
Tomato puree 300 g
Grated cheese 60 g
Fiordilatte mozzarella 360 g
Salt to taste
Extra virgin olive oil 1 tbsp
For frying
Peanut oil 2 l
🍳 PREPARATION 🍳
00:00 - Preparation of the Panzerotti dough
To start preparing Apulian panzerotti, it is essential to make a perfect dough. In a bowl of a planetary mixer fitted with a hook, pour the two types of flour: re-milled durum wheat semolina and 00 flour. Add the dehydrated brewer's yeast and the salt dissolved in water. Start the mixer and gradually add the water. Finally, add the olive oil, pouring it little at a time, until the dough is smooth and elastic. Let it rest, covered with cling film, in a warm place for about 2 and a half hours, until it has doubled in volume.
01:25 - Traditional filling for panzerotti
While the dough rises, prepare the filling. Start by chopping the mozzarella into cubes and let it drain in a colander to remove excess water - this will prevent the panzerotti from breaking during frying. For the sauce, mix tomato puree with a drizzle of extra virgin olive oil, salt and, if desired, a pinch of oregano. These simple ingredients help create a succulent and tasty filling, essential for making real Apulian panzerotti.
02:36 - Preparation and resting of the dough
Once the dough has risen, transfer it to a lightly oiled surface. Divide it into balls of approximately 130 grams each. Place the balls on a baking tray and let them rise for another hour in the turned off oven, making sure that their volume increases again. This step is crucial to obtain soft and light panzerotti.
03:49 - Forming and Filling the Panzerotti
After the second yeast, roll out each ball into a disc of about 20 cm in diameter. In the center of each disc, distribute a spoonful of tomato sauce, a pinch of grated cheese and some mozzarella cubes. Close the panzerotti, sealing the edges well to avoid spills during cooking. If necessary, use a pastry wheel to ensure an airtight seal.
05.36 - Cooking and Serving of Apulian Panzerotti
Heat the peanut oil to 175°C and fry the panzerotti until golden and crispy. Drain them well and serve hot. The external crunchiness and the stringy filling make Apulian panzerotti a real pleasure for the palate. Serve them as authentic Apulian street food and enjoy the flavor of tradition directly at home.

[@saporinew]

Ciao Sonia, io sono pugliese e li faccio spesso. Io li cucino sempre in forno. Anche fritti sono eccellenti! ❤❤❤

[@LaCucinaDiSonia]

Sono una bontà!

[@atrinka1]

Delicious! Pretty easy and yummy. I love your shirts, Sonia!

[@LaCucinaDiSonia]

Wow, thank you so much ! 😍

[@mariafortunaguerriera6164]

Tutto buono eben fatto ma scusami se non metti le dosi che senzo ha .molto brava

[@LaCucinaDiSonia]

Ciao! Trovi le dosi e il procedimento in descrizione :)

[@murgiadaniele427]

Viene la bava alla bocca già solo alla miniatura 🤤🤤🤤

[@LaCucinaDiSonia]

Hai ragione, sono pericolosissimi 😆

[@user-jt6sg4es1u]

Cara sonia perche non metti per iscritto le dose degli igredienti 2:35 2:37

[@LaCucinaDiSonia]

Ciao! Le trovi in descrizione :)