Claudia's Panzerotti
Claudia's Panzerotti

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, claudia's panzerotti. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Claudia's Panzerotti is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Claudia's Panzerotti is something which I have loved my entire life. They are nice and they look fantastic.

With its soft tomato and mozzarella heart, the crispy dough-pocket of flavor known as the panzerotti is the ancestor of modern street food. The panzerotti are one of the oldest street foods in Italy. Panzerotti are deep-fried pockets of dough filled with mozzarella and tomato sauce. These crisp golden pillows are best eaten whilst hot, but watch out for that first bite!

To begin with this particular recipe, we must prepare a few components. You can have 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. Get For the dough
  2. Prepare 220 ml warm water
  3. Make ready 1 tsp sugar
  4. Get 20 g fresh yeast or 6g dried yeast
  5. Take 400 g plain flour
  6. Get 1 tsp salt
  7. Take 30 g extra virgin olive oil
  8. Prepare For the tuna filling
  9. Take 1 large onion
  10. Get 2 cans tuna
  11. Get Small glass of water
  12. Take 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. Take Pinch salt
  17. Make ready 2 tbsp olive oil

The panzerotti, however, is thought to have started in a small area of Apulia, a southern area next to the Adriatic Sea. Starting out with homemade pizza dough, stuffed then fried, a delicious inside out pizza is born which is basically what these are. Panzerotti combines pizza and pastry into a crispy, mouthwatering meal or appetizer. The fillings can be customized with your favorite pizza toppings, but this traditional tomato and mozzarella pastry can easily become an Italian kitchen staple.

Steps 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.

Panzerotti combines pizza and pastry into a crispy, mouthwatering meal or appetizer. The fillings can be customized with your favorite pizza toppings, but this traditional tomato and mozzarella pastry can easily become an Italian kitchen staple. TRADITIONAL ITALIAN RECIPE: Panzerotti originated in central and southern Italy, especially in Apulia. They are small versions of the Calzone or closed Pizza, but produced with a softer Dough. The most common fillings are Tomato and Mozzarella, but Spinach, Mushrooms, Baby Corn, and Ham are often used, especially outside Italy.

So that is going to wrap this up for this special food claudia's panzerotti recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!