Tastes of Puglia – Panzerotti


 for 4 people

500g all purpose flour
25g fresh yeast
150ml milk
250ml warm water
1/2 tsp salt

Mozzarella or scamorza
Tin whole peeled tomatoes
olive oil
100g grated parmesan cheese
salt & pepper


  1. Heat the milk to room temperature and dissolve the yeast in it.
  2. Make a hole in the centre of the flour and pour in the milk. Add the salt.
  3. Begin to mix the flour with the liquid and continue adding a little water at a time, until the dough is soft and easy to work. Make sure it is not too dry. Place in an oiled bowl, cover with a damp cloth and leave to rise for about 2 hours.
  4. Meanwhile, sieve the tomatoes and squash them in a bowl. Add the parmesan, a good splash of olive oil, and season with salt and pepper. Chop the mozzarella into small pieces.
  5. When the dough has doubled in size, divide into small balls and roll into circles.
  6. Inside each circle put a tablespoon of tomato and a handful of cheese. Fold into a half moon shape and press the edges together to seal then crimp with a fork. Turn the panzerotti over and close the other side, using the fork to make the pattern.
  7. Repeat with the remaining dough and filling.
  8. Heat the oil and fry until golden (about 2 minutes on each side approx). Drain on paper towel and serve hot, with a smile and good company!

    Tristano with freshly made Panzerotti
    Tristano with freshly made Panzerotti

Italians are very traditional when it comes to food, and especially here in Puglia. Tomato and mozzarella is the classic filling but I can imagine it would work wonderfully with many other ingredients: basically if you have a favourite pizza topping, try it inside a panzerotti! Just don’t tell anyone from Italy!

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