Name: Panzerotti
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8
Ingredients: 525 gm "00" flour; ½ tsp dried yeast; 185 ml milk (¾ cup); 2 tbsp extra-virgin olive oil; 30 ml dry white wine; For shallow-frying: vegetable oil; Tomato and onion stuffing; 2 tbsp olive oil; 1 onion, thinly sliced; 1 garlic clove, finely chopped; 800 gm canned whole tomatoes, drained, coarsely chopped; 100 gm pitted black olives, finely chopped; 2 tbsp salted capers, rinsed, drained; 2 tbsp finely grated parmesan; 2 tbsp coarsely chopped flat-leaf parsley; 2 anchovy fillets, finely chopped; Finely grated rind and juice of 1 lemon

Panzerotti

Australian Gourmet Traveller recipe for Panzerotti

Serves 8

Prep

45M

Cook

45M

Total

1H 30M

Puglia, the heel of Italy’s boot, is a hot coastal region. These deep-fried beauties, however, are served traditionally on the feast of St Anthony Abbot in winter, and come with a variety of highly flavoured stuffings, including spiced pork and the anchovy-flecked tomato and onion mixture you see here.

Ingredients

525 gm "00" flour

½ tsp dried yeast

185 ml milk (¾ cup)

2 tbsp extra-virgin olive oil

30 ml dry white wine

For shallow-frying: vegetable oil

Tomato and onion stuffing

2 tbsp olive oil

1 onion, thinly sliced

1 garlic clove, finely chopped

800 gm canned whole tomatoes, drained, coarsely chopped

100 gm pitted black olives, finely chopped

2 tbsp salted capers, rinsed, drained

2 tbsp finely grated parmesan

2 tbsp coarsely chopped flat-leaf parsley

2 anchovy fillets, finely chopped

Finely grated rind and juice of 1 lemon

Method

Main

1.Combine flour, yeast and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. Warm milk, oil and wine in a small saucepan over medium heat until lukewarm, add to flour mixture and knead until smooth and elastic (4-5 minutes). Transfer to an oiled bowl, turn to coat, cover and stand until doubled in size (1 hour).

2.Meanwhile, for tomato and onion stuffing, heat oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (5-6 minutes). Add tomato, stir occasionally until thick (8-10 minutes). Remove from heat, add olives, capers, parmesan, parsley, anchovy and lemon rind, season to taste and cool to room temperature.

3.Knock down dough, pinch off walnut-sized pieces, roll into balls, place on a floured tray leaving space in between, cover with a damp tea towel and stand until doubled in size (1 hour).

4.Roll out each piece of dough to a 3mm-thick round, place a tablespoon of tomato mixture in centre of each, brush edges with water, fold over to form a semi-circle and seal edges with a fork.

5.Heat 5cm oil in a large deep-sided frying pan to 170C. Carefully slide panzerotti into oil in batches (be careful as hot oil will spit) and cook, turning once, until golden and cooked through (4-5 minutes). Drain on absorbent paper and serve hot.