Panzerotti Pugliesi: A Taste of Puglia’s Street Food Magic at Home
Hailing from the sun-drenched region of Puglia, Italy, panzerotti are golden, crescent-shaped pockets of joy that capture the heart and soul of Italian street food. These crispy, deep-fried delights, filled with gooey mozzarella and tangy tomato sauce, are a beloved tradition in Puglia, often enjoyed as a snack or meal on the go. With a soft yet sturdy dough and a simple yet irresistible filling, panzerotti are surprisingly easy to make at home. Our recipe for Panzerotti Pugliesi brings the authentic flavors of Southern Italy to your kitchen, perfect for gatherings, family dinners, or a fun cooking project. Let’s dive into this culinary adventure and create a batch of these irresistible treats that will transport you straight to the streets of Bari!
Ingredients for Panzerotti Pugliesi (Makes About 12 Panzerotti)
This recipe yields approximately 12 medium-sized panzerotti, ideal for sharing with family or friends. The dough is a classic Puglian blend of soft wheat flour and semolina for texture, while the filling keeps things simple yet flavorful. Feel free to adjust quantities for larger or smaller batches.
For the Dough:
- 350 g (2 3/4 cups) 00 flour: This finely milled Italian flour creates a soft, elastic dough. All-purpose flour can work in a pinch.
- 150 g (1 cup) semolina flour (rimacinata): Semolina adds a slightly nutty flavor and a pleasant texture to the dough.
- 12 g fresh yeast (or 4 g active dry yeast): Fresh yeast gives an authentic rise, but dry yeast is a convenient substitute.
- 10 g (2 tsp) granulated sugar: Helps activate the yeast and balances the dough’s flavor.
- 300 ml (1 1/4 cups) lukewarm water: Warm water (about 100°F/38°C) ensures proper yeast activation without killing it.
- 20 ml (1 1/2 tbsp) extra-virgin olive oil: Adds richness and suppleness to the dough.
- 10 g (2 tsp) fine sea salt: Enhances the dough’s flavor and strengthens its structure.
For the Filling:
- 300 g (10 oz) fresh mozzarella: Opt for mozzarella in water (fior di latte) for authenticity, or low-moisture mozzarella for less water content.
- 250 g (1 cup) tomato sauce: Use a high-quality, simple tomato sauce or passata with minimal seasoning to let the flavors shine.
For Frying:
- Vegetable oil or seed oil (as needed): Choose a neutral oil with a high smoke point, such as sunflower or peanut oil, for deep frying.
Optional Add-Ins:
- Fresh basil leaves: Add a few chopped leaves to the filling for an aromatic twist.
- 1–2 tbsp grated Parmesan or Pecorino Romano: For a sharper, savory kick in the filling.
- Pinch of dried oregano: Enhances the tomato sauce with a classic Italian herb flavor.
- Spicy variation: Mix in a pinch of red pepper flakes or diced salami for a zesty or meaty filling.
How to Prepare Panzerotti Pugliesi
Making panzerotti at home is a rewarding process that combines dough-making, filling, and frying into a fun and delicious experience. Follow these steps for perfect, golden panzerotti every time.
- Activate the Yeast: In a small bowl, dissolve the fresh yeast (or active dry yeast) in 50 ml (about 1/4 cup) of lukewarm water. Add the sugar and stir gently. Let it sit for 5–10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active and ready to use.
- Prepare the Dough: In a large mixing bowl, combine the 00 flour and semolina flour. Make a well in the center and pour in the yeast mixture and olive oil. Gradually add the remaining 250 ml of lukewarm water, mixing with your hands or a wooden spoon until a shaggy dough forms. When the dough starts to come together, sprinkle in the sea salt. Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until it’s smooth, elastic, and slightly tacky. Shape the dough into a ball, make a cross-shaped incision on top (a traditional Puglian touch to help it rise), and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 2 hours, or until doubled in size.
- Prepare the Filling: While the dough rises, dice the mozzarella into small cubes (about 1/4-inch) and place in a colander to drain excess moisture for 15–20 minutes. This prevents soggy panzerotti. In a bowl, mix the drained mozzarella with the tomato sauce. If using optional ingredients like basil, Parmesan, or oregano, stir them in now. Set the filling aside to meld the flavors.
- Shape the Panzerotti: Once the dough has doubled, gently punch it down to release air and knead briefly (about 1 minute). Divide the dough into 12 equal portions (about 50 g each) and shape each into a small ball. Place the balls on a lightly floured baking sheet, cover with a towel, and let them rest for an additional 30 minutes. After resting, roll or press each ball into a thin, 6-inch (15 cm) disk on a floured surface. Place 1–2 tablespoons of the mozzarella-tomato filling in the center of each disk. Fold the dough over to form a crescent shape, pressing the edges firmly to seal. For extra security, crimp the edges with a fork or twist them into a rope-like pattern to prevent leaks during frying.
- Fry the Panzerotti: In a deep, heavy-bottomed pot or deep fryer, heat about 2–3 inches of vegetable oil to 170°C (340°F). Use a thermometer to ensure the oil stays at the right temperature, as too-hot oil can burn the panzerotti, and too-cool oil will make them greasy. Fry 2–3 panzerotti at a time, avoiding overcrowding, for 2–3 minutes per side, or until puffed up and golden brown. Use tongs to gently turn them for even cooking. Transfer the fried panzerotti to a plate lined with paper towels to drain excess oil.
- Serve Hot and Fresh: Serve the panzerotti immediately while they’re hot, crispy, and melty. Arrange on a platter and garnish with a sprinkle of fresh basil or a side of extra tomato sauce for dipping, if desired.
Serving Suggestions for Panzerotti Pugliesi
Panzerotti are best enjoyed fresh from the fryer, when the dough is crispy and the filling is molten and gooey. Here are some ways to elevate your panzerotti experience:
- Classic Street Food Style: Serve with a side of marinara sauce for dipping and a cold Italian beer, such as Peroni, for an authentic Puglian vibe.
- Appetizer Platter: Pair with other Italian-inspired appetizers like bruschetta, marinated olives, or arancini for a festive spread.
- Main Course: Serve alongside a fresh arugula salad with cherry tomatoes and a balsamic vinaigrette for a balanced meal.
- Party Snack: Make mini panzerotti (using smaller dough balls) for bite-sized treats perfect for gatherings.
- Wine Pairing: Enjoy with a crisp white wine like Falanghina or a light red like Negroamaro, both native to Puglia.
Tips for Perfect Panzerotti Pugliesi
- Drain the Mozzarella Well: Excess moisture in the filling can cause the panzerotti to burst or become soggy. Pat the mozzarella dry or let it drain thoroughly.
- Seal Tightly: Ensure the edges are well-sealed to prevent leaks during frying. A fork or twisted edge works best.
- Control Oil Temperature: Use a thermometer to maintain the oil at 170°C (340°F). If you don’t have one, test the oil by dropping a small piece of dough in; it should sizzle and rise to the surface.
- Make Ahead: Prepare the dough and filling up to a day in advance. Store the dough in the fridge (let it come to room temperature before shaping) and keep the filling refrigerated.
- Storage: Fried panzerotti are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispiness.
Why This Recipe Captures Puglia’s Essence
Panzerotti Pugliesi are more than just a dish—they’re a celebration of Puglia’s vibrant culinary heritage. The combination of soft 00 flour and textured semolina creates a dough that’s both tender and crisp when fried, perfectly encasing the classic filling of mozzarella and tomato sauce. This recipe stays true to tradition while being approachable for home cooks. The contrast of the golden, crunchy exterior and the warm, melty interior makes every bite a delight, evoking the lively street food culture of Puglia’s coastal towns.
Make It Your Own
Feel free to put your spin on this classic recipe! Here are some ideas to customize your panzerotti:
- Filling Variations: Try adding sautéed mushrooms, cooked spinach, or crumbled Italian sausage for a heartier filling. For a vegetarian twist, mix in roasted peppers or artichoke hearts.
- Baked Option: For a lighter version, bake the panzerotti at 400°F (200°C) for 15–20 minutes, brushing with olive oil for a golden finish.
- Cheese Swap: Experiment with provolone, scamorza, or a mix of cheeses for a different flavor profile.
- Spicy Kick: Add chopped chili peppers or a dash of Calabrian chili paste to the filling for heat.
- Herb Infusion: Incorporate fresh rosemary or thyme into the dough for an aromatic twist.
Final Thoughts
Panzerotti Pugliesi are a true taste of Puglia’s soul, bringing together simple ingredients and time-honored techniques to create something utterly irresistible. Whether you’re hosting a dinner party, craving a nostalgic Italian treat, or introducing friends to Puglian cuisine, this recipe delivers crispy, cheesy perfection every time. Roll up your sleeves, gather your ingredients, and embark on a culinary journey to the heart of Southern Italy. Buon appetito from your kitchen to the streets of Puglia!
