Panzerotti


You'll need

525 gm "00" flour ½ tsp dried yeast 185 ml (¾ cup) milk 2 tbsp extra-virgin olive oil 30 ml dry white wine For shallow-frying: vegetable oil   Tomato and onion stuffing 2 tbsp olive oil 1 onion, thinly sliced 1 garlic clove, finely chopped 800 gm canned whole tomatoes, drained, coarsely chopped 100 gm pitted black olives, finely chopped 2 tbsp salted capers, rinsed, drained 2 tbsp finely grated parmesan 2 tbsp coarsely chopped flat-leaf parsley 2 anchovy fillets, finely chopped Finely grated rind and juice of 1 lemon

Method

  • 01
  • Combine flour, yeast and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. Warm milk, oil and wine in a small saucepan over medium heat until lukewarm, add to flour mixture and knead until smooth and elastic (4-5 minutes). Transfer to an oiled bowl, turn to coat, cover and stand until doubled in size (1 hour).
  • 02
  • Meanwhile, for tomato and onion stuffing, heat oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (5-6 minutes). Add tomato, stir occasionally until thick (8-10 minutes). Remove from heat, add olives, capers, parmesan, parsley, anchovy and lemon rind, season to taste and cool to room temperature.
  • 03
  • Knock down dough, pinch off walnut-sized pieces, roll into balls, place on a floured tray leaving space in between, cover with a damp tea towel and stand until doubled in size (1 hour).
  • 04
  • Roll out each piece of dough to a 3mm-thick round, place a tablespoon of tomato mixture in centre of each, brush edges with water, fold over to form a semi-circle and seal edges with a fork.
  • 05
  • Heat 5cm oil in a large deep-sided frying pan to 170C. Carefully slide panzerotti into oil in batches (be careful as hot oil will spit) and cook, turning once, until golden and cooked through (4-5 minutes). Drain on absorbent paper and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Puglia, the heel of Italy's boot, is a hot coastal region. These deep-fried beauties, however, are served traditionally on the feast of St Anthony Abbot in winter, and come with a variety of highly flavoured stuffings, including spiced pork and the anchovy-flecked tomato and onion mixture you see here.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×