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.

Filling
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

 

Hot panzerotti from Luini in Milan

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Feeling a little peckish or just plain hungry, if you are in the vicinity of the Duomo in Milan walk straight and take a left when you have passed Rinascente and follow the crowd, you will happen up on a small shop called Luini. This is a must go to place if you are in Milan.

I asked my friend The Operasinger “If I want to taste something that is a must try in Milan, where should I go?” She answered “Luinis” and then she showed me where it was.

“Oh, is this it?, I have been wanting to try this place every time I have been here, but the line has always been too long or it has been closed.” I can remember being curious to see what they were selling, but has always ended up going somewhere else to get a bite to eat.

This time we were lucky the line wasn’t so long, and I finally got to try some.

Luini has become somewhat of an institution since they opened in 1949.

Panzerottis that Luinis is famous for has become a staple meal for businessmen, students and children a like, people keep coming back bringing the next generation to pass on the tradition.

These turnovers wasn’t known to Milan before Mrs. Josephine Luini brought the recipe from her home region of Puglia. In Milan she started producing and supplying bread for restaurants and downtown hotels. But her interest was for  the traditional baked goods from home. One day, looking through the recipes passed down from her grandfather, she found the recipe for these popular turnovers.

Luini

Everybody wants these soft and doughy turnovers filled with savory or sweet filling. Pazerotti is like a cross between carlzone and a beignet.

There is always a line during opening hours, but the place is popular specially among students, like these girls below and non of them are Italian. Luinis fame has gone beyond the italian border.

My favorite was the one filled with mozzarella and tomato
luini mi