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.
Fillings:
Tomato sauce & Mozzarella or
Ham & Mozzarella or
Pepperoni/hot salami & Provolone
Ingredients:
Diced tinned tomatoes
1 clove of garlic
1 tbsp of extra virgin olive oil
Salt
Mozzarella (bocconcini or fior di latte)
Ham
Pepperoni/hot salami
Provolone piquant
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 :-)!
They look yummy, like mini-calzones.
Wow….nice one….
Like an empanada! YUM, these look amazing Manu!
I make my Calzone the same way..I wanted to try panzerotti for some time, but being in love with fried food which I am trying to stay away these days:)) I know that I would eat one to many:)) You made it better than any pastry shop in that matter, looks fresh and delicious!
Also Thank you for putting the award on your blog! I am so glad that you part of this blogging world and to know you at least this way!!!
They look so wicked and fantastic. They remind me a bit of the Corsican tourte aux herbes. As always, love your lovely photos showing step-by-step. Great work!
YUMMY, they look fab! Can you bake instead of deep fry? They look so awesome!!!!
You can bake them… even though they’ll become more similar to calzoni then. But I have to admit that I bake the one for my 1 year old and it tastes delicious too!
Looks wonderful. Love the little history on Milano.
I was in Milano, visiting the Duomo in 2000 – sadly I didn’t know about Luini’s or panzerotti – this just sounds over the top delicious. I love fried food. Thank you for sharing this with us at the Hearth and Soul Hop!
Manu, that’s some crispy bite of goodness! They look devilishly tasty …
Congratulations on your well-deserved award. I love fried food and your panzerotti look absolutely delicious. I hope you have a great day. Blessings…Mary
Look very good and the photos are beautiful! I shared on Twitter too!
reminds me of the empanada in lunas recipes. i know how excellent this is…wonderful and thank you. perfect with a steaming cup of coffee!!
Manu, this is prettier than my calzone
Love your blog!
Thanks Tony, but I have to say your calzoni look pretty too and I am sure they taste just as delicious!
I panzerotti di luini! Have to try making them! They look remarkably similar to the original!
So you know them too eh?? Aren’t they the best panzerotti ever???
All I can say is thank you… had these once from New Jersey.. they are noted for them there. I have never made these and been searching for the dough… love them stuffed, this is a fried inside pizza… love them.. yours looking exactly how I remember them… I so want to eat one of these right now oh the memories!
Hi manu…came here from ‘Aglio olio peperoncino’ …loved you blog.
This dish looks so yumm….the pictures too good.
Loved the thick tomato sauce and the cheese and salami combination…
Thanks Sangeeta! Great to know you! Your blog is amazing too!!
This looks like the Filipino empanada which can either be baked or fried. I love your choice of filling! YUMMY!
I made deep fried panzerotti on Saturday and the inside was doughy this was not from your recipe, I just winged it. What did I do wrong? Thanks
Hi Diane! It could be a number of reasons… maybe the dough was not the “right” one or you cooked them on a too high fire? Try and cook them on a lower temperature… it will take a bit longer, but they’ll cook nicely inside. I can’t be sure as I haven’t eaten or seen them… The dough I use is softer than pizza dough, it has more sugar and butter instead of olive oil. Did you put enough dry yeast in the dough? Maybe the yeast didn’t work properly… it can happen sometimes. Hopefully this helps.
I spent 6 years in Milano back in the 70’s and remember Luini fondly. Can’t wait to try this, like you I love the classic filling. Thanks for the walk down memory lane.
Ohhh thanks for your kind comment Susan! I am so happy I brought back happy memories of Milano! :-))))
I love panzerotti!! We grew up eating them, a favorite meal served with soup.
Thank you soooo much for your sweet comment! I am glad my panzerotti brought back some good memories! <3
I am SOOO glad I found this site. I have been trying to find out what these were for quite a while. After 2 looooong searches on the net, I finally figured out that what I was looking for were panzerotti…I had them in Europe many years ago, and have never been able to find anyone who knew what they were. The ones I had in Europe seemed a little different in that it appeared the ham was almost ground in texture, and the sauce was pink so I think they mixed tomato sauce with some type of cheese…I’m not sure if it was provolone or mozzeralla though, it was very flavorful. I think I’ll try making it with a combination of both…I’m wondering if it should be fresh mozzeralla so that it melts better…I just know they were fantastic and I have not eaten one in 30 years…now thanks to you I know how to make them. Your dough recipe calls for 5 gm of yeast. Can you tell me how much that is in terms of teaspoons? Thank you so much. You have made my day!
Hi Joyce! I am soooo glad I could help!
Definitely go for fresh mozzarella (being Italian, I never specify this, as mozzarella in Italy is only the fresh one). 5 grams of yeast are about 1 3/4 tsp… I would go for 2 though, just to be on the safe side.
Let me know how you like them!!!
I have delicious memories of enjoying Luini’s panzerotti in Piazza del Duomo, and loving being in Italy and absorbing the beautiful culture. I’ve been making panzerotti since I returned to the states in ’93. My family always requests them. Thanks for the post.
Matt.
I don’t get it. Anyone with two brain cells can think of what to put inside a ponzi… I think what most people are looking for is the ultimate dough recipe for this, and without that… none of this other stuff even matters.
LOL JJ… I have the “ultimate” recipe for the dough (at least, the ultimate Italian recipe)… just click on the link… It is in the recipe where you left the above comment… or you can click from here: http://www.manusmenu.com/tips/techniques/pizza-and-other-doughs#howtomakepanzerottidough Thanks for stopping by.
Panzerotti is a traditional recipe in our family for years. Now I have been serving this for my children as well. There is only one difference – we put pineapple in it. So we call it hawaiian Panzerotti. My kids and my husband love it.
Cheers Serafine
My family lived in Italy for about 4 years & ate these all the time. However, my family called them Fatellis. This is my entire families favorite thing to make. All 5 siblings make these for our families.
wow, but no. I come from Camden NJ, home of the original. and the best. the Tarantini Panzarotti . was created, born in Camden NJ. and often poorly recreated. and I am a strict fan of the original. anything else or anyone trying to pass off something like this, and call it a Panzerotti should be tarred and feathered. sorry. but I have to stick with the family on this one. any other place that tries to say they got the goods, is just foolin themselves…
Dear Ralph
Thank you so much for your comment. I have never ever heard of Tarantini Panzarotti (or Panzerotti as it should be correctly spelt). Just for clarity sake, let me inform you that Panzerotti were NOT created by them. If you have been told otherwise, I am sorry, but it is not true. Panzerotti is a typical and traditional Italian dish from the Apulia region. Many Italian migrants have taken their family / regional food across to the USA and that’s probably how it reached Camden NJ. But trust me, it was not invented there. I have never tasted Tarantini Panzerotti, but I have eaten the original Apulian dish in Apulia and all over Italy… so I know what it tastes like, and it tastes exactly like this recipe. Thank you.
Being a kitchen addict and computer geek, I was curious to understand this short dialog.
May I make it a trialog?
I hope I am not misleading you.
Ralf is probably right about the “Tarantini Panzarotti” it was indeed initiated by Pauline Tarantini in the States.
However, one should emphasize that “Tarantini Panzarotti” is JUST a commercial product/factory.
Manu is obviously right as it appears that even Pauline Tarantini learned how to make these unique, delicious treats from her mother when she was just seven years old back in Brindisi, Italy. (p.s. Brindisi is a city in the Apulia region of Italy)
I rest my case in order to free my hand for preparing a Panzerotti.
Cheers
@ Ralph F., I’m sorry, but you didn’t just state your opinion on this authentic Italian creation, but attacked Manu personally. Telling someone that she should be “tarred and feathered” and that she is “just fooling herself” is quite insulting, but the funny thing is that those of us who are actually educated in Italian food realize you are just insulting yourself in the process.
Maybe if you take a look at these you’ll realize that Manu is correct in stating that your version is most likely adapted from the original from Italy: http://en.wikipedia.org/wiki/Panzarotti, http://articles.chicagotribune.com/2012-11-01/features/sns-201210031230–tms–foodstylts–v-a20121003-20121003_1_olive-oil-molto-batali-cheese. Oh, and here’s one from Italy, and if you can’t read Italian (I can), I can assure you it says nothing about originating in NJ http://puglia.cucinaregionale.net/ricette/antipasti/panzerotti-pugliesi.html
I am with Manu & Christina here! The Italian dish can only have originated in Italy as Manu has explained it above so well. Ralph you sound as if you are trying to market that place. Not cool!
These look amazing! I can’t wait to try them and I know my little girl will love helping me “fill” them. I like that I can make a few this way, a few that way–to satisfy everyone’s tastebuds.
Thanks, Manu!
Thank you so much Danielle! <3 I hope you and your family like these just as much my family does! <3
My Neapolitan family made a square ravioli shaped dough filled with sweetened ricotta, chocolate bits and we called them panzarotti (Italian for stomach (panza) breaker or broken (rotti)!), as they were deep fried. Then dusted with powdered sugar. Some southern Italians refer to potato croquettes as panzarotti, too. This recipe looks and sounds delicious.
Ralph seriously needs to look at his ability to punctuate his sentences before he begins to claim fame to the original panzarotti..well done, Manu. All versions, interesting interpretations and combinations of recipes make them all the more tasteful..well done on your website
I haven’t had a calzone in years – and to think of one fried sends my heart spinning. I want one!