• 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!
INGREDIENTS FOR 30
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)
1L HOT SEED OIL
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
3. Very slowly, pour everything
into the bowl with the flours
and begin to mix the
ingredients with your hands.
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.
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
…WE HAVE TO WAIT...
AN HOUR AND A HALF??!!??
….. I SIT HERE!!!
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.
7. Spent the time for rising, divide the dough in 30 balls and put them in a
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.
9. In the middle
place a spoonful
of filling (about 30
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. 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