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Italian Panzerotti pies

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Panzerotti (panzerotti) is a native of southern Italy, namely the Italian region of Puglia is considered their homeland.
Panzerotti really looks like another, almost similar Italian dish called calzone, but it is made from soft dough and fried in oil, rather than baked.

You will be in Milan - be sure to look into the legendary panceroterium (yes - yes - that's what the institutions that bake these sweets are called). It is called Da luini (U Luini) is the name of its founder Giuseppina Luini, who in the post-war period, in 1949 decided to move in search of a better life and Puglia to Milan, where she opened a bakery in the city center.

Panceroterium in Milan
The first, very modest batch of ten panzerotti, was immediately sold out and Giuseppina began to constantly bake the panzerotti, and soon the bakery had to be renamed to panzerotti and bake only its own crown dish.

Visit the official website of Giuseppina and see how to get there, opening hours, etc.

Italian panzerotti - video recipe

Here's how to make panzerotti in Italy:

It’s quite difficult to make a quality pizza or something more complicated at home, frozen pizza from the supermarket doesn’t have any taste or aroma, and ordering pizza from the delivery service, you run the risk of getting a “pig in a poke” prepared using unknown products. Therefore, feel free to please home panzerotti - they are easy to cook and convenient to eat.

So the recipe:
For the test:

  • 150 ml. water
  • 150 ml. milk
  • bag of dry yeast or 20 g fresh
  • 550 g flour
  • 1 tbsp. spoon of sugar
  • 100 grams of vegetable oil.

Cooking:
  1. Mix water and milk and warm slightly
  2. dissolve yeast in this mixture
  3. add sugar, salt and 100 gr. flour
  4. Pour the resulting mixture into the remaining flour and knead the dough, gradually adding vegetable oil to it
  5. Leave the dough in a warm place to rise (it takes me from 40 minutes to 1 hour), and in the meantime, prepare the filling.

For this filling: (I recall the fillings can be completely different for pizza)

  • ketchup (tomato sauce, pasta)
  • mayonnaise, sour cream - 100 g each.
  • 300 gr cheese
  • 200 gr. ham in the shell
  • 200gr. smoked brisket
  • basil
  • oregano.

Italian Cuisine: Panzerotti
In general, when cooking panzerotti, like any other pizza or other Italian dishes, improvisation is possible and even necessary - feel free to add olives, mushrooms, pickled cucumbers, etc. “snacks”, ham can be replaced with boiled sausage, sausages, and brisket with cervelat.

Read also how to cook Panzerotti Poster-Food

Cooking method

1. For the test, dissolve granulated sugar, yeast in warm water and leave for 10 minutes.

2. Then sift the flour into a deep dish, add salt, olive oil, dough with yeast into it and knead the dough for 5 minutes.

3. Then cover the dough with a towel and leave it in a warm place for an hour and a half (the dough should increase about twice).

4. For the filling, wash the tomatoes, peel them (you can use the "Useful Tips" section), remove the seeds, and cut the flesh into a small cube.

5. Put the tomatoes in a saucepan or pan, add olive oil, mix and bring to a boil over medium heat.

6. Then remove from heat, add salt, pepper, herbs, mix everything thoroughly and leave to cool.

7. Roll out the finished dough with a thickness of about 3-4 mm.

8. Then cut circles in it about 10-12 cm in diameter.

9. In the middle lay out one art. l tomato filling.

10. Top with a little cheese (about one tsp. With a slide).

11. Lubricate the edges with water and carefully pinch, forming a crescent-shaped pie.

12. In a deep frying pan, heat vegetable oil, put a few pies and fry them over medium heat until golden brown for about 2 minutes.

13. Then turn the pies on the other side and continue to fry them for about 2 more minutes.

14. Then put the pies on a paper towel to remove excess oil.

Ready-made Italian Panzerotti cakes are served hot or warm.

Ingredients for “Panzerotti or Italian Pastry Pie for Fall”:

  • Wheat flour / Flour (for dough) - 2 stacks.
  • Sauce (tomato sauce or paste Pomito for dough and for topping) - 1 stack.
  • Pumpkin (mashed or baked, for topping) - 1/2 stack.
  • Sausage (spicy and non-spicy salami) - 200 g
  • White onion (for filling) - 2 pcs.
  • Dutch cheese (or any for filling) - 200 g
  • Basil (for dough) - 1 tbsp. l
  • Spices (to taste) - 1 tsp.
  • Sugar (for dough) - 2 tsp.
  • Margarine (for dough) - 250 g
  • Sour cream (kefir can, for dough) - 125 g
  • Egg yolk (for dough) - 2 pcs.
  • Lemon (if you add kefir to the dough, then you do not need to add lemon) - 1 pc.
  • Semi-dry red wine (when frying with onions, if desired) - 2 tbsp. l

Time for preparing: 40 minutes

Servings Per Container: 4

Recipe "Panzerotti or Italian pie for gatherings in the fall":

First, knead the dough in the usual way.
Take 500 g of flour
- 250 g margarine,
- 125 g sour cream,
- 50 g (or to taste) of sugar,
- 2 yolks of raw eggs,
- ½ lemon juice
- zest 1 medium lemon,
- a pinch of salt.
- 1 large spoon of tomato paste
- dried basil to taste
How to cook:
Mix the flour with sugar and carefully chop with well-chilled margarine. Add the egg yolks mixed with sour cream and all the other components of the dough and knead. Wrap the dough in parchment paper or cellophane, put in the refrigerator for 20 minutes and use for pizza. You can freeze.

At this time, cut the onion, fry and simmer it over low heat in olive oil and wine until golden and until caramelized. Optionally, add a tablespoon of brandy or cognac. Make sure that the onion does not burn.

Roll out the dough into a large cake.

We first coat half the tortillas with tomato paste Pomito, since all the spices have already been added there.

Then pumpkin puree or put small pieces of baked pumpkin.

Then put the cheese or sprinkle with grated cheese.

Then we put salami - hot alternate with normal (mild)

Then add the fried onions, which we fried.

Close and pinch our panzerotti, grease a little with olive oil on top, with what remains of frying onions. Typically, after frying the onions and wine over low heat, enough oil is left to lubricate. And put in a preheated oven for 15-20 minutes, until browned at 420 * F is 200 -220 * C

We take out everything, cut and serve to the autumn table!
You can also cook pizza. The dough is thin, crunchy and piquant, the filling is full of aromas of pumpkin and tomatoes, interspersed with salami and onions. what could be better with a glass of red wine on an autumn evening.

With these ingredients, pizza is very good. First, smear the tortilla with tomato paste, then pumpkin puree, cheese, then lapped salami on top of each other, alternating varieties, leaving no empty space, fried onions and again cheese. All bake and pizza ready.

If you like pizza, then make the pizza with the same composition. And Bon Appetit!

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Comments and reviews

November 19, 2012 IRINA BUTENKO #

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Ingredients for making yeast dough for pies:

  • wheat flour - 500 grams,
  • fresh yeast (ideally brewer's) - 25 grams,
  • milk at room temperature - 100 milliliters,
  • olive oil at room temperature - 50 milliliters,
  • raw chicken egg - 1 piece,
  • table salt - 1 teaspoon,
  • regular sugar - 1 teaspoon.

The weight and quantity of the ingredients listed are based on 30 small panzerotti.

Ingredients for filling Italian pies:

  • tomato paste or ketchup - 150 grams,
  • olive oil - 2 tablespoons,
  • table salt - ½ teaspoon,
  • mozzarella cheese - 150-200 grams,
  • ham or bacon - 100-150 grams,
  • vegetable oil - for frying pies.

Such a filling is considered a classic option for panzerotti. You must admit that purely Italian culinary harmony is mozzarella, ham and tomatoes ... Do not forget only that vegetable oil for frying our Italian pies must be selected without fragrances so as not to add unnecessary odors to the dish.

Filling for pies with pesto sauce:

  • mozzarella cheese - 100 grams,
  • pesto sauce - 75 grams
  • you can put seedless olive in every pie
  • canned anchovies - 1 can.

If you decide to cook your Italian pies with this particular filling, I suggest you make a classic pesto sauce yourself, so you will master another Italian recipe and add your own Michelin star for achievements in home cooking) If you suddenly have no time or ingredients, then it's okay - you can buy them at the grocery store ready-made.

Salty filling for cakes with cottage cheese:

  • medium-fat cottage cheese - 250 grams,
  • salted feta cheese - 100 grams,
  • Parmesan cheese - 100 grams,
  • fresh spinach - 300 grams,
  • fresh parsley - a couple of branches,
  • 1 raw chicken yolk
  • table salt - to taste,
  • ground black pepper to taste.

In this version of the filling, the main thing is the combination of cheeses: you need to maintain a balance of hard, salty and soft, but you can change the grades a little at your discretion. You can also use your favorite greens, my household loves basil, so I add it too.

Recipe for sweet curd filling for panzerotti pies:

  • medium-fat cottage cheese - 250 grams,
  • raw yolk - 1 piece,
  • grated dark chocolate - 50 grams,
  • sugar - 1.5-2 tablespoons,
  • vanilla sugar - 1 teaspoon or a pinch of vanillin,
  • icing sugar - for sprinkling ready-made pies,
  • vegetable oil (without fragrance) - for frying.

Sweet curd filling can be prepared not only in the chocolate version. Try adding berries made from cherry jam or zest to the cottage cheese, slices of fresh fruit - for example, sweet apricot or peach. Here, listen to your inner sweet tooth.

Making Panzerotti Yeast Cakes

To start, we start the dough. To do this, we dissolve the yeast in warm milk and leave them to “reach” for some time, during this period we will have time to prepare the filling and build an appetite.

  1. In a convenient deep bowl, mix all the necessary ingredients, starting with a milk-yeast mixture, it is better to introduce the flour through a strainer. Kneading the dough is better with your hands, but you can use a mixer with a nozzle for the dough.
  2. If the dough seems too tight to you, try adding a little water, but do it gradually and in small portions. We need to knead a ball out of it.
  3. Now we put our bun in a deep bowl sprinkled with flour, cover it with a damp towel and leave it in a warm place for 2 hours so that our dough comes up or, as they say, rise.

While the dough is coming up, let's get into the filling, I mean the classic version with ham and cheese. We cut the meat into small cubes, mazarella can be cut into thin plates or also into small cubes. Tomato sauce must be mixed with olive oil and add salt to it, you can introduce a little favorite greens into the filling. If you use ketchup, then you can completely do without salt and oil.

Once the dough has risen, culinary magic can begin. We can do two things: divide it into about 30 parts and form balls or roll it all at once, and use a mold or a glass to cut round billets with a diameter of 6-7 centimeters and a thickness of approximately 0.5 centimeters.

The basics are ready, you can fill them with sauce and filling: the first, of course, is tomato paste or ketchup - we distribute a teaspoon with a thin layer in the middle of the “pancake”. Put 2 or 3 slices of mozzarella cheese and a teaspoon of finely chopped ham in the center.

To make the dough better connect, grease its edges (just a little bit) with water, fold the “pancake” in half and, pressing with your fingers, connect the edges. You can use a figured pastry knife to make our pies more attractive and original. If the fixed edges disconnected during frying and the filling got into the oil, then it is not worth frying the next batch of pies in it.

Now we heat the pan or not a very deep cauldron, pour vegetable oil - we warm it and begin to fry panzerotti. Since the filling in them is already ready for use, it does not need a lot of time for cooking - you and I will need to fry the pies in just 1 minute on each side. I remind you that there should be a lot of oil in the pan. Serve ready-made pies hot so that the filling does not cool and does not freeze. The size and shape of the panzerotti depends on your desires and fantasies. By the way, they can be served with hot or creamy sauce. If you cook sweet cakes, offer them sour cream, homemade condensed milk or fragrant nutella made on your own.

I’ll add a little history and interesting facts - “Apulian panzerotti”, according to tradition, is being prepared in mid-January for the beginning of the Carnival in Bari (this is the capital of the Italian district of Apuli), so they can be called a festive dish. But with all this, these pies are also “fast food”. In Italy - they can be tasted in almost any small cafe, pizzeria or luxury restaurant. And, as you already understood, you can use any filling.

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