Pockets of perfection

Passport & Plate - Panzerotti

Italy | Friday, March 6, 2015 | 5 photos

Ingredients
Recipe for perfect panzerotti (or pizza pockets) – a handed down recipe from the Perillo family.

Makes approximately 20 Panzerotti per kg, depending on size.
Ingredients:

For the dough:
I kg plain flour
25 g fresh yeast
1 teaspoon salt
2 cups warm water (or just enough to make dough)
Oil for frying (You can use whichever frying oil you prefer- a light olive oil or rice bran oil would work fine).

For the savoury filling
1kg Mozzarella Cheese
1kg Diced Tomatoes
300gr Grated Romano Cheese
Salt & Pepper

 

How to prepare this recipe
Preparation (for the dough):

1. Sift flour and salt into a mixing bowl or work surface and make a well in the centre.
2. Mix yeast with warm water in a small bowl, stirring to dissolve.
3. Pour yeast mixture into well of flour.
4. Mix flour and liquid ingredients with your fingers and add a little more water if needed.
5. Add most of the warm water and knead until dough begins to cling together.
6. Knead as much as possible and add flour if necessary.
7. Gather into a ball and place on a lightly floured work surface and leave to rise.
8. Cover and allow to stand at room temperature for about an hour before using.
9. Knead the dough on your work surface until smooth and elastic and springs back when you make a dent with your finger.
10. Divide dough and make small balls.
11. Place on work surface and roll out each ball to approximately 30cm round and about I cm thick.


To prepare the filling:

12. Cut mozzarella cheese into small pieces; drain and add diced tomatoes, grated cheese, salt and pepper.
13. Place a tablespoon of filling in the centre of each dough circle and fold over to enclose in a semi- circle.
14. Fry each panzerotto until golden brown and serve!

Buon Apetito!

 

The story behind this recipe
“Dad can we have a panzerotti night?” This is something I remember regularly asking as a child. Yes this dish was worthy of its own themed night; one bite of these fluffy, squidgy, oozy, crispy deep fried pockets of Southern Italian love and you’re hooked. This recipe comes from Bari, a town in Puglia, the south of Italy where my dad’s parents (my nonni) are from and where my aunty (dad’s sister) currently resides. I remember my European trip in 2013 and anyone who knew you were headed to Puglia would say, “You will gain at least 10kg there!” Coming from a southern Italian family, food has always been at the centre of our table and our hearts. It continues to be a celebration of our culture, our family and our history. Both sets of my grandparents travelled to Australia as migrants from what was a war torn, barren Italy only to flourish in Australia bringing their culinary expertise and tried and tested recipes with them. The word ‘Panzerotti’ actually means fried dough with a savoury filling in Italian, although this recipe has been adapted on many occasions with variants of meat, ricotta and even Nutella (pictured above). We have often had panzerotti parties where panzerotti’s are being churned out from the kitchen all night long by nonna with whatever filling you fancy along with a glass of red wine for the ultimate in comfort food and indulgence. The smells of melted mozzarella infused with the sweet aroma of tomato bring me back to Europe 2013 where I had the opportunity to try my first true Barese panzerotti made by local ladies in Palese (small town in Bari). I feel privileged to have come from a background steeped in so much tradition and love for food. Panzerotti will always remain close to my heart and will be a recipe I continue to make for my family, friends and future generations to come. And isn’t that what the love of food is all about? It’s something engrained in you; something that transports you back to your child self.