Panzerotti Pugliesi · Panzerotti

Puglia · street · serves 6 · 150 min total · medium

Bari's calzone-cousin, but fried not baked. The chain 'Luini' in Milan and 'Vincenzo's' in Bari are the temples. Always eaten hot, with one hand.

Ingredients

• 500 g '00' flour
• 280 ml warm water
• 7 g fresh yeast
• 3 tbsp olive oil
• 300 g crushed tomatoes
• 250 g fior di latte, diced and drained
• 1 tsp oregano
• 1 L frying oil
• 10 g salt

Method

1. Dough: dissolve yeast in water. Combine with flour, salt, olive oil. Knead 8 minutes. Rise 90 minutes.
2. Filling: salt diced mozzarella lightly, drain on paper. Mix tomatoes with oregano.
3. Divide dough into 12 balls. Roll each into a 12 cm disc.
4. Place 1 tbsp tomato and a tablespoon mozzarella in the centre. Fold to half-moon. Seal edges with the back of a fork — must be airtight.
5. Fry at 175°C for 90 seconds a side until deep gold and puffed.
6. Drain. Eat IMMEDIATELY — the mozzarella inside must be molten.

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