Italian panzerotti

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Italian panzerotti

  1. 1. BY 5TH CLASS CIMA SCHOOL PANZEROTTi
  2. 2. • The panzerotti , also called calzones, are Half-moons of fried dough. The name “panzerotto” was born in Naples, and it indicates the characteristic shape that the dough takes when swells in boiling oil. The shape is similar to a big belly and “panza” is the Neapolitan for belly! • This is an old recipe used by poor people and handed down through the centuries. The panzerotti are spread throughout southern Italy but the best panzerotti are those cooked in Campania and in Puglia. They are a great food to eat at home with friends but also a delicious snack to fill a hole in the stomach at any time!
  3. 3. INGREDIENTS FOR 30 PANZEROTTI INGREDIENTS FOR THE FILLING • 800 G of MOZZARELLA • 1 LITER of TOMATO SAUCE • SALT, BASIL, OREGANO as you want INGREDIENTS FOR THE DOUGH • 700 GRAMS OF FLOUR TYPE 00 • 280 GRAMS of FLOUR TYPE “SEMOLA” • 1 TABLESPOON FULL of SALT • 1 TABLESPOON OF SUGAR • 500 ML OF WARM WATER • 70 GRAMS of OLIVE OIL • 2 CUBES of FRESH YEAST (or 15 GRAMS of DRIED BREWER'S YEAST) FOR FRYING 1L HOT SEED OIL (vegetable oil)
  4. 4. 1. In a large bowl mix the two flours . 2. Take another bowl. Dissolve yeast in the half of the warm water,taken from the total dose, and combine well sugar and salt. 3. Very slowly, pour everything into the bowl with the flours and begin to mix the ingredients with your hands.
  5. 5. 4. Add olive oil and knead with energy to form a ball. Transfer the dough on a work surface and continue to work on it to get a smooth, soft dough.
  6. 6. 5. Put the dough in a large bowl, protect it with a plastic wrap, cover it with a blanket and let it sit for an hour and a half, until it will be doubled.
  7. 7. …WE HAVE TO WAIT... AN HOUR AND A HALF??!!?? ….. I SIT HERE!!! …Wash…Dry… sWeep… anD…….
  8. 8. 6. While the dough rises, prepare the filling: cut the mozzarella into cubes, dress the tomato sauce with basil, oregano and salt, mix together the mozzarella and the sauce and let them drain in a colander.
  9. 9. 7. Spent the time for rising, divide the dough in 30 balls and put them in a floured tablecloth. 8. Put some flour on the table. Take a ball and let the other under the tablecloth. Flatten the ball with a rolling and give it the shape of a circle (20 cm diameter). Turn it and do the same.
  10. 10. 9. In the middle place a spoonful of filling (about 30 grams). 10. Close the circle to form a half-moon. Press with your fingers to seal edges and then fold the edges inwards and press with the tines of a fork (this prevents the filling comes out during coking). Place the panzerotto on a floured surface. Do this for all the balls.
  11. 11. 11. Heat the vegetable oil in a large pot. Dip the balls into the hot oil, turning them on both sides until they become golden. Drain on absorbent paper and eat them while they're still hot. 12. Drain on absorbent paper and eat them while they're still hot.
  12. 12. ….. here Is the resuLt ….. …..sO…..
  13. 13. With our recipe it will be easy!!!! What are you waiting for to organize a beautiful “panzerottata” with friends and family?

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