Panzerotti. 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. The term usually applies to a fried turnover rather than an oven-baked pastry (i.e. a calzone), though calzoni. Place on paper towel lined tray to absorb some of the excess oil. place them on an oiled baking sheet and brush them with olive oil.
Panzerotti's are so easy to eat while on-the-go that Canadian fast food restaurants started selling them and Chicago food vendors sell "pizza puffs" - an on-the-go meal.
A delicious calzone fresh out of the oven.
Calzones, in comparison to panzerottis, have a more detailed history.
ingredienti per fare la Panzerotti :
- preparalo 900 g patate.
- preparalo 150 g formaggio grana.
- preparalo 75 g farina integrale.
- preparalo 200 g pangrattato.
- preparalo 1 cucchiaino circa di salsa verde alla fiorentina o salsa verde versatile.
- preparalo qb Sale.
- preparalo qb Pepe.
- preparalo qb Olio per frittura.
The panzerotti are one of the oldest street foods in Italy. 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. Panzerotti combines pizza and pastry into a crispy, mouthwatering meal or appetizer.
procedura di cottura Panzerotti
- Lessare le patate, pelare e ancora calde schiacciarle.
- Unire alle patate tutti gli ingredienti tranne la mollica e l'olio. Formare un impasto compatto e non troppo morbido. Consiglio di mettere l'impasto per un po' in frigo.
- Cospargere un po' di olio sulle mani per evitare che l'impasto si attacchi alle mani. Quindi prendere un po' di impasto ben freddo e formare dei bastoncini per poi passarli nella mollica e successivamente friggere..
The fillings can be customized with your favorite pizza toppings, but this traditional tomato and mozzarella pastry can easily become an Italian kitchen. When Food Network and Aaron McCargo Jr. came knockin', we were happy to open the door. Seems that Aaron has a major jones for the Original Tarantini Panzarotti™. Motivated by their love of their country, Vittoria and Pasquale started studying and perfecting the bread-making process until they achieved dough that was. Italian panzerotti are semi-circular pockets of bread usually filled with cheese, deep-fried, and eaten hot.