Ham and cheese panzerotti
The panzerotti with ham and mozzarella, with their intense scent, are a fond memory of my childhood. One of those scents and tastes that accompany us forever. As an adult I learned to make them equal. 🙂
In this gourmet tour of the beautiful Italian peninsula, we have now come to Apulia to discover the traditional recipe for panzerotti, a perfect example of a delicious speciality made from humble ingredients.
Panzerotti should not be confused with calzoni. Both are made from pizza dough but, while the former are fried, the latter are oven baked. However the similarity between calzoni and panzerotti lies in their filling. Whether fried or oven-baked, the crescent-shaped pasta shells are filled simply with mozzarella cheese and tomato, at least in the most authentic and traditional version.
A panzerotto is very similar to a calzone, but it is fried. There is a little shop in the very center of Milano, just behind the famous Duomo (Wiki), that makes the best panzerotti ever. It is called Luini and it very famous among the locals. I would often eat there with my friends during my high school years, while waiting to go see the latest movie at one of the theaters around the corner. For those in Milano… you know what I mean right? And for all the others… if you are ever there, make sure to pay Luini a visit. It is worth it. Their classic panzerotto is filled with tomato sauce and mozzarella, but you can make them with pretty much anything you like. Besides the classic filling, I also like them with ham and mozzarella, while Clint prefers them with pepperoni and provolone. After moving to Australia, I have tried to recreate many dishes that I cannot find here, and this is one of them.
Ingredients:
200 g of flour
35 g of butter
Salute
3 eggs
100 g of cheese edam
5 slices of cooked ham
30 g freshly grated parmesan cheese
1 teaspoon parsley
pepper black
sunflower oil to fry
Proceedings
First thing we’ll do is sift the flour into a bowl, for this we will shape it like a volcano and pour salt. We added the butter and separated the yolks from 2 eggs and throw them in the container.
We must mix everything very well, add some water and knailed until we get a homogeneous mixture, once done this we let it rest for 20 minutes.
We will stop by to cut our slices of ham and cheese and scramble them between them, mix them with a 1 egg, freshly grated parmesan, parsley, salt and pepper, with this will have a touch of homemade recipes.
We must stretch the dough with a roller can’t be left if very thick or too thin, we cut circles with the help of a platar hoop and if you don’t have you can do it with a close knife that has a good edge.
We put the stuffing in the circles and close them as if it were an empanada, it is essential to spread the edges of the panzerotti with 1 clear whipped and press for them to be closed.
We heat the oil in a high skillet and fry them until they fall asleep on both sides. We let slip on kitchen paper and serve, you will look delicious What are you waiting for to make the recipe?