Apulian Panzerotti
Apulia — Mother recipe · en it
These Apulian panzerotti are crispy on the outside and soft on the inside, filled with a rich tomato and mozzarella sauce.
⏱️ 30 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- 250 g of flour
- 100 g of onion
- 200 g of tomato
- 100 g of mozzarella
- 100 g of butter
- 50 g of olive oil
- Salt and pepper to taste
- 1 whole egg
Method
- In a bowl, mix the flour with a little cold water until you get a smooth dough.
- In a pan, melt the butter and olive oil, add the chopped onion and sauté until the onion becomes golden.
- Slice the tomatoes and add them to the pan with salt and pepper, cook over medium heat for about 15 minutes.
- Slice the mozzarella thinly and mix it with the tomato sauce.
- Form small balls of dough and roll them into cylinders, fill with tomato sauce and mozzarella, close and shape the panzerotti.
- Beat the whole egg and dip the panzerotti in it, then fry in hot oil until golden and crispy.
- Serve hot with a drizzle of olive oil and salt to taste.
The story
Apulian panzerotti are a culinary specialty that dates back to the late 18th century, when they were popular among farmers for their easy preparation and long shelf life.
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