Claudia's Panzerotti
Claudia's Panzerotti

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, claudia's panzerotti. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Claudia's Panzerotti is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Claudia's Panzerotti is something which I’ve loved my whole life.

Before unveiling the recipe for this Puglian delight, we want to share a bit of its history. Tracing the origins of panzerotto is not easy. It's so beloved that many regions have tried claiming the glory of its creation.

To begin with this recipe, we must prepare a few components. You can cook claudia's panzerotti using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Claudia's Panzerotti:
  1. Prepare For the dough
  2. Prepare 220 ml warm water
  3. Get 1 tsp sugar
  4. Take 20 g fresh yeast or 6g dried yeast
  5. Take 400 g plain flour
  6. Take 1 tsp salt
  7. Take 30 g extra virgin olive oil
  8. Take For the tuna filling
  9. Take 1 large onion
  10. Take 2 cans tuna
  11. Prepare Small glass of water
  12. Make ready 2 tbsp olive oil
  13. Make ready For the mozzarella filling
  14. Get 300 g mozzarella
  15. Make ready 400 g tin plum tomatoes
  16. Make ready Pinch salt
  17. Make ready 2 tbsp olive oil

These are fried pizza pies but the filling is inside, like a fried stromboli stuffed pizza crust. The panzerotti is often mistaken for the much larger calzone. They look alike and they're both from Italy. The panzerotti are one of the oldest street foods in Italy.

Instructions to make Claudia's Panzerotti:
  1. Start by preparing the fillings. Drain the tomatoes and tuna and put into separate bowls. Chop the mozzarella into small pieces and place into a third bowl. Do this 3 hours before you start cooking the panzerotti. This is a very important step as you don't want the filling to be full of liquid and the panzerotti to break when frying.
  2. Put the flour on the worktop to create a volcano like shape. Add the sugar and the yeast.
  3. Add the oil and start bringing flour from the outside to the inside. Slowly add the water and the salt. Work the dough for about 15 min until obtaining an elastic and smooth dough.
  4. Stretch the dough and cut it in half long ways. Cut some pieces of 50g each and roll them into a ball.
  5. You should make about 12 balls. Cover them with a clean cloth and let the dough rise for 2 hours.
  6. In the meantime, start preparing the onion for the tuna filling. Slice the onion. Warm up a pan, add some oil then add the onion. Fry the onions for a couple of minutes and add the water. Cover and cook for 15 minutes or until soft and all water has evaporated. Leave it to cool down.
  7. Return to your fillings. Mix the mozzarella and tomato together and mix the tuna with the onion. Uncover the dough balls and flatten each one to create circles about 2mm thick.
  8. Add a spoonful of filling to the middle of each circle. Use a brush with a little water and wet half of the edge of the dough. Fold the dough over to make a half moon shape and press very hard to make sure they won't open when frying. Fry a maximum of 2 at a time so the temperature doesn't drop too much. Take them out when they look nice and golden.
  9. The end result should look like this.
  10. Try the one with nutella. Follow the same process but add a spoonful of nutella for the filling instead. Sprinkle icing sugar on the top.

They say they were created in the Salento area, when a baker decided to use some leftover bread dough to prepare small fried pizzas folded into the shape of a crescent, with a stringy heart of mozzarella and tomato. The panzerotto has different names in different regions. In this video you will see the recipe of the true Neapolitan panzarotti. Do the Neapolitans panzarotti is very simple. A panzerotto (Italian: [pantseˈrɔtto] (); plural panzerotti [pantseˈrɔtti] (), also known as panzarotto [pantsaˈrɔtto]), is a savory turnover that originated in Central and Southern Italian cuisine which resembles a small calzone, both in shape and dough used for its preparation.

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