Panzerotti, also known as panzarotti, are Italian cuisine savory bread products, originating in the Apulia region, which resemble small , both in shape and in the dough used for their preparation.Minchilli, Elizabeth (December 11, 2014). "Making Panzerotti in Barivecchia", Elizabeth Minchilli in Rome. Retrieved February 13, 2016.Sarkar, Suhashini (June 29, 2015). "Panzerotti: The Empanada's Italian Cousin", Saveur. Retrieved February 13, 2016. "Deep Fried Panzerotti", food.com. Retrieved February 13, 2016. The term panzerotti applies exclusively to a fried product, though oven-baked calzones are similar and the two are often mistaken for each other.
The most common fillings for this turnover are tomato and mozzarella. Peeled whole tomatoes are drained and dried to be used as a filling, as using non-dried tomatoes will cause the dough to rip due to the moisture. Other fillings are sauteed in olive oil and seasoned with salted anchovies and Caper, or mortadella and Provolone.
A different recipe for panzerotti is panzerotti di patate (), a specialty from Salento which consists of mashed potato rather than panzerotti as the term is most typically intended.
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