Panzerotti Palermo Style / Panzerotti Palermitani
Panzerotti are a fried street food and there are many variations of them in the southern regions of Italy; fillings can have meat, vegetables, or cheese and tomato. I have also experimented with baking instead of frying with good results. The dough is light and easy to work with.
- 2 1/2 cups unbleached all purpose flour
- 1 1/2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon fresh or dried yeast
- 1/2 cup warm water
- 1/2 cup warm milk
- 3 tablespoons lard, Crisco or butter, cut into bits
- 1 1/2 cups mozzarella pearls
- 1 cup Tomato Basil Sauce
- Salt and pepper to taste
- 1 1/2 teaspoons dried oregano or 1 tablespoon fresh
- Sliced ham (optional)
- Oil for frying
- In a bowl combine the tomato sauce and pearls; add salt, pepper and oregano.
- Combine flour, sugar and salt in a bowl.
- Dissolve yeast in the 1/2 cup warm water. Pour the yeast mixture and milk into the flour mixture and knead with your hands; work in the butter a little at a time; then combine to form a ball of dough.
- Place in a bowl, cover, and let rise until doubled in size.
- Punch down dough and roll into a 15 inch diameter. Use a 6 inch round cutter and stamp out circles. Re-roll dough to make more circles.
- If using the ham, trim slices to fit inside the dough circles, leaving a quarter inch of dough at the edge so that the turnover can be sealed shut. Place a small amount of the tomato mixture on the ham in the center of each circle; fold over to make a turnover and seal the edges with water and a fork. Place them spaced apart on parchment lined baking sheets. Cover with towels and let rise until doubled in size.
- Fry in hot oil until golden. Or bake them in a preheated 375°F oven for 20 to 25 minutes until golden brown. Serve hot.
This recipe was featured on Season 29 - Episode 2911.
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