Panzerotti, fried carlozone

Panzerrotti 1 agj

Last time i was in Milan I finally got to try the panzerotti at Luini and when I try something new, I have tor try to make it. I googled panzerotti an got the description a fried carlzone, but I remember the pazerotti more as a chewy doughnut with savory filling.

So I tried to make it with my pizza dough recipe (1 part water and 3 parts flour) with an extra egg.

pazerotti 2 agj

Pastry ingredients, about 20 pieces depending on the size

1,5 cup luke warm water

1 package active dry yeast

1/2 tsp sugar

3 tablespoons extra virgin olive oil

1 lightly beaten egg

1 tsp salt

4,5 cups flour, approximately


In a large bowl, dissolve the yeast and sugar in ¼ cup warm water. Set aside to proof for about 5 minutes.

Add the olive oil, warm water, egg and salt, then  add most of the flour, a half cup at a time, stirring with a wooden spoon until a dough forms that leaves the sides of the bowl.

Panzerotti 3 agj

Turn the dough onto a lightly floured work surface and knead for about  8 minutes, until it is smooth and springy, adding flour as needed to keep it from being too sticky.

Shape the dough into a ball.

Place the dough back in to the baking bowl, cover it loosely and set it aside to rise until double the size, about 1 hour at room temperature.

Coarsely chop the tomatoes. Place them in a colander set over a bowl and sprinkle with salt. Let drain for 30 minutes.

When the dough has risen, divide it into quarters, then cut each quarter into 5 pieces. Place a piece of dough on a lightly floured work surface and cover the remaining pieces with an overturned bowl. Roll out the piece of dough to a 10 cm circle in diameter and 5 mm thick.

Panserotti 8 agj

Place your filling to one side of the circle. Fold the other half of the dough over the filling to make a half-moon. Press out the air and pinch the edges firmly together to seal. Repeat with the remaining ingredients.

Panzerotti 4 agj

In a deep, heavy saucepan or deep fryer, heat at least 3  inch of oil to 180 C degrees on a frying thermometer, or until a 1-inch piece of bread dropped in the oil browns in 1 minute. Carefully slip the panzerotti, a few at a time, into the hot oil. Leave enough room between them so that they do not touch. Turn them once or twice and cook until golden brown, about 3 minutes. There should be enough oil in the pan that the pazerotti floats.

Remove the finished panzerotti with tongs or a slotted spoon and slpace them on paper towels to drain. Serve hot.

grated mozerella
fresh mozerella
cherry tomatoes
Oregano(can use basil)
Chop and drain the tomatoes. Mix together with a generous amount of mozzarella.
This is what I used,
Panzerotti 5 agj

The boys approved the panzerotti.

but here as with any pizza, only imagination stops you, fill them with anything you want savory or sweet.

Panzerotti 5 agj


Pasta with yummy Italian meatballs

My children bragged about these yummy meatballs after a trip they took to Italy visiting family. At the time I had not yet tasted these meatballs, so a quick e-mail to Italy I got a recipe and this is my interpretation using what I had in the fridge at the time.

This recipe yelds about 30 golfball sized meatballs
800 g minced beef
300 g Italian salami
4 eggs
1 dl milk
1 handful fresh parsley
1 dl finely grated Parmesan cheese
1 dl breadcrumbs
4 tablespoons basil paste or chopped fresh basil
3 cloves minced garlic
1 teaspoon pepper
500 g pasta
 Mix all the ingredients i a blender except the minced beef and pasta.
Combine the mashed ingredients with the minced beef and roll into golfball sized meatballs.

Place them on a baking paper lined baking tray and bake in the a preheated oven for about 20 minutes on 200 C/390 F

When they are done I start cooking the pasta and make the sauce.

The meatballs ar very flavourful so I make a simple tomato sauce
1.2 kg chopped tomatoes, fresh or canned
2 medium onions
2 cloves chopped/minced garlic
2 teaspoons dried oregano
1 cube of vegetable bullion
1-2 tbsp olive oil for cooking
(salt and pepper to taste)
Saute the onions and garlic in olive oil until glossy add tomatoes and the rest of the ingredients and mash with an immersion blender, then let the tomato mixture simmer until it is cooked into a thick sauce.
I do not add any salt to this sauce since there is a bit of salt in the vegetable bullion and in the meatballs.
Recipe for pull a part bread HERE