A panzerotto is very similar to a calzone, but it is fried. There is a little shop in the very center of Milano, just behind the famous Duomo (Wiki), that makes the best panzerotti ever. It is called Luini and it very famous among the locals. I would often eat there with my friends during my high school years, while waiting to go see the latest movie at one of the theaters around the corner. For those in Milano… you know what I mean right? And for all the others… if you are ever there, make sure to pay Luini a visit. It is worth it. Their classic panzerotto is filled with tomato sauce and mozzarella, but you can make them with pretty much anything you like. Besides the classic filling, I also like them with ham and mozzarella, while Clint prefers them with pepperoni and provolone. After moving to Australia, I have tried to recreate many dishes that I cannot find here, and this is one of them. It took a little while and lots of experimenting to come up with my recipe, but I am quite satisfied with it and I have to say my panzerotti taste pretty close to the original ones. So enjoy my panzerotti “Luini style”.
Sharing this recipe with What’s Cooking Wednesday by Cristi and Hearth and Soul by Alex.
Diced tinned tomatoes
1 clove of garlic
1 tbsp of extra virgin olive oil
Mozzarella (bocconcini or fior di latte)
Vegetable oil for deep frying
Note: quantities will vary according to the number of panzerotti you make with each filling. Anyhow, there is no rule on how much to put… just follow your taste.
Prepare the panzerotti dough as per the steps on How to make panzerotti dough in the Techniques page.
In the meantime, prepare your fillings.
Tomato sauce & Mozzarella:
Ham & Mozzarella:
Pepperoni/hot salami & Provolone:
Start by cooking the tomato sauce. Put the clove of garlic and extra virgin olive oil in a small pan. Let the garlic fry on a slow fire for 1 minute, add the diced tomatoes, a pinch of salt and cover. Let the sauce cook on a very low fire. It has to become very thick and dense to be ready, or it might leak out of the panzerotti while deep frying them.
Dice the ham, pepperoni and provolone and keep aside. Dice the mozzarella at least 30 minutes before you put it in the panzerotti, so that you can get rid of the excess liquid.
When the dough has doubled in volume and it is ready, make 5 small balls out of it and roll them out with a rolling pin.
Make 5 circles, thick half a centimeter each.
Place your preferred toppings in one half of each circle, fold the other half over it and seal them well by crimping the edges closed with your fingers.
Deep fry the panzerotti in warm vegetable oil turning them over once. Make sure the oil is not too hot, or the cheese inside the panzerotti will not melt. When they are golden brown they are ready. Lift them up with a slotted spoon so the oil drains off, and put them on a plate lined with absorbing kitchen paper to get rid of the excess oil.
Set aside for 5 minutes before you eat them… otherwise they will be very hot inside!
NOTE: Be aware that some liquid from the cheese may still accumulate inside the panzerotti and may leak out while eating.
On a completely different note, I would like to thank Sandra from Sandra’s Easy Cooking from the bottom of my heart for honoring me with another award: her own “Sisterhood of the World Bloggers Award!”.
I am so happy to have found so many wonderful people who share my passion for food in such a short period of time. I am really happy I finally decided to take the plunge and start blogging! Thank you, thank you, thank you once again Sandra at Sandra’s Easy Cooking, you know how much I appreciate your blog :-)!