A little taste of street food from the courses of La Scuola de La Cucina Italiana: Apulian panzerotto for a special aperitif.
The history of the Apulian panzerotto
Before revealing the recipe of our chef from La Scuola Michele Abruzzese, we want to tell you something about the history of this product. Go back to origins of the panzerotto it is not simple: it is so loved that many regions try to get the glory of its origin. Country you go, panzerotto that you find in short! But the panzerotto was born in Puglia, around the 16th century, in a extremely poor context. The housewives and housewives prepared it with what remained of the bread dough so as not to throw it away, making pizzas wrapped with tomatoes and pieces of leftover cheese inside.
Today the Bari panzerotto, prototype of street food typically made in Italy, represents the maximum expression of the flavors of Puglia. Yet, despite the simplicity of its ingredients, the preparation of the panzerotto is a real art, passed down through generations.
Apulian Panzerotto: the recipe
Panzerotto ingredients for 4 people
For the dough
250 g type 00 soft wheat flour
50 g Semolina
50 g Butter
100 ml water
60 g (n 1) whole eggs
For the filling
100 g Mozzarella
100 g Tomato sauce
10 ml extra virgin olive oil
Salt and pepper
20 g Oregano
10 g Basil
1 lt Peanut oil
Method
Combine the flours and form the classic fountain and crumble the butter into pieces for a few minutes with your fingertips, add a pinch of salt, the egg and a little water and knead until a homogeneous and soft dough is obtained.
Cover the dough and let it rest in the cool for at least an hour. Roll out the dough, folding it on itself as it is customary to do for puff pastry; form a thin layer of dough and make circles of about 12 cm in diameter.
Add the chopped mozzarella, the tomato puree, previously seasoned with extra virgin olive oil, salt, pepper, oregano, basil and mix in a bowl. Place the filling, using a spoon, in the center of the pasta disk. Close the half-moon panzerotto, if necessary seal the closures, brushing with beaten egg. Fry in hot peanut oil until the panzerotti are swollen and golden. Drain on paper towels, salt and serve.
Texts by Giulia Ubaldi
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