Panzerotti Recipes - Small Calzones Baked or Fried
Panzerotti, a small form of a closed pizza or calzone, like and British pasties in dimensions originated from southern and central Italia. The dough is softer than that for any calzone and could be created using, or without yeast. The fillings could be anything you like and have at hands when creating them. The typical fillings are tomato, mozzarella or feta cheese, meats for example pork and chicken, vegetables for example green spinach, onions, mushrooms, baby corn, and a number of fresh spices and herbs.
A very common savory filling is created by frying onions, garlic clove, salted anchovies and capers in essential olive oil, frequently after some bread and seasoning added. The pockets of dough are full of various fillings, sealed, seasoned after which deep-fried of baked. The panzerotti expands when cooked and puffs up.
Panzerotti have similar uses to Turkish and Lebanese
Fried Panzerotti created using a Yeast Dough
- two tablespoons extra virgin essential olive oil
- 500 g (1.1 lb) strong plain flour (Bread Flour)
- 500 g (1.1 lb) flour
- 20 g (1 oz) salt
- 500 ml (2 cups) lukewarm water
- 10 g (1/2 oz) caster sugar
- 25 g (1 oz) fresh yeast
- Grape seed or grain bran oil for deep frying
- 150 g (6 oz) zoysia mozzarella
- 200 g (7 oz) vine ripened tomato plants, halved, sliced
- 10 tulsi leaves
- Traditional Filling for example green spinach, pork, ricotta, mozzarella, onions and mushrooms
Dissolve the sugar and yeast in 1/2 cup of luke tepid to warm water. Add some salt to some separate 1/2 cup of tepid to warm water. Sift the 2 flours together inside a large bowl. Add some brine and yeast mixture towards the flour inside a large bowl and mix well before the mixture turns to some soft ball. The add some essential olive oil and blend well. Transfer the dough to gently floured board or kitchen bench and knead for around a few minutes before the dough is smooth, smooth and elastic.
Divide the dough into about 20 balls and put them well separated onto 2 or three baking trays. Cover the trays with plastic wrap or perhaps a towel and hang aside to increase inside a warm spot for a couple of hrs for that balls to double in dimensions. Lightly press each ball flat to some 12 cm (5 ") circle, like small pizzas bases, retaining the environment within the dough. Convey a some slices of tomato, mozzarella, tulsi leaf along with other filling ingredients into the middle of the circle. Season to taste after which brush the perimeters after some water. Fold each one of these over to create a half moon shape. Press the perimeters together and crimp having a fork to close. Repeat using the remaining dough balls and filling
To prepare heat our prime smoke point oil inside a deep fryer or deep saucepan to some temperature of 180 levels C (350 levels F). Convey a a couple of panzerotti in to the oil in batches and fry for around two to three minutes on every side, until each side are golden brown. Drain in writing towel and serve immediately when all panzerotti are cooked.
Other Filling Options
- 300 g (10 oz) cherry tomato plants
- 200 g (7 oz) mozzarella
- Oregano
Cube the mozzarella. Cut the tomato plants into cubes and drain. Match the together mozzarella.
- 50 g (2 oz) ricotta forte
- 50 g (2 oz) onions
- 100 g (3.5 oz) cherry tomato plants
- Several bits of anchovy
- Salt and fresh ground pepper to taste
Then add oil to some heavy pan and fry the onions until soft and transparent. Add some chopped anchovies and mix well. Spread a tiny bit of this mix on every disc of dough and add some ricotta forte. Top having a slice of tomato, some onion rings along with a slice of anchovy. Add pepper and salt to taste and fold over and seal.
- 100 g (3.5 oz) ricotta forte
- 2 cherry tomato plants for every Panzerotti
- 20 g (1 oz) grated pecorino romano
- 1 egg yolk (optional)
Combine the pecorino and ricotta forte and add an egg yolk if preferred. Spread a tablespoon from the filling onto each panzerotti and top with chopped tomato plants, herbs and freshly ground pepper.
Panzerotti are scrumptious like a snack and puff up when cooked janderson99 original image
You are able to used a multitude of fillings for Panzerotti - Small Closed Pizzas janderson99 original image
