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Australian Gourmet Traveller recipe for Panzerotti

By Emma Knowles, Lisa Featherby & Alice Storey
  • 45 mins preparation
  • 45 mins cooking plus proving, cooling
  • Serves 8
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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.


  • 525 gm "00" flour
  • ½ tsp dried yeast
  • 185 ml milk (¾ cup)
  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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).
  • 4
    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.
  • 5
    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 .

  • Author: Emma Knowles, Lisa Featherby & Alice Storey