This panzerotti recipe will transport you to the streets of Milan, where this popular fried pastry has captured the hearts of natives and tourists alike.
During our recent trip to Italy, our tour guide Lele Leoni Dickson took us to the famous Luini Panzerotti. Located near the famous Duomo cathedral, it’s a popular stop for shoppers looking for a quick grab-and-go snack.
An authentic panzerotti recipe is similar to a calzone, but they are smaller and usually deep fried. These delicious savory pastries are specialty of the Puglia region, though they are now found throughout Italy.
In Milan, Luini Panzerotti is the bakery of choice, where you can pick up a few hot pies to go in a paper bag. The panzerotti are available both baked and fried, and in both sweet and savory combinations.
Luini’s panzerotti recipe is a closely guarded secret kept by Giuseppina Luini’s son and grandchildren. Giuseppina moved from Puglia to Milan in 1949, when she opened the family bakery at Via S. Radegonda 16. She was the first person to bring the panzerotto to Milan.
Although Giuseppina first concentrated on making bread for local hotels and restaurants, she wanted to bring a taste of Puglia to Northern Italy. She began making her grandfather’s panzerotti recipe on the side, and the Milanese were hooked.
Today, the bakery draws massive crowds who rave over their savory stuffed pastries.
Luini’s panzerotti fillings might include classic tomato and mozzarella, or perhaps onions, olives and tomato. More unique seasonal choices include tuna, corn and mozzarella — or sausage, sauerkraut and mustard.
Their sweet panzerotti fillings include ricotta cheese and chocolate, plums, apples and walnuts — or mixed berries with custard.
No matter what filling you choose, it’s sure to be delicious!
Following are a few combinations that are popular at Luini in Milan. Use the panzerotti recipe below to make your favorite variation!
Panzerotti Fillings:
- Mozzarella & Tomato
- Prosciutto & Mozzarella
- Spinach & Ricotta cheese
- Spicy Salami & Mozzarella
- Onion, Olives & Tomato
- Zucchini & Mozzarella
- Eggplant, Mozzarella & Tomato
- Speck Ham & Fontina cheese
- String beans & Scamorza cheese
- Pesto, Tomato & Mozzarella
- Tuna, Corn & Mozzarella
- Mushrooms & Ricotta cheese
- Sausage, Sauerkraut & Mustard
- Mozzarella, Tomato, Anchovies & Olives
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Panzerotti (Fried Mini Calzones)
Recipe by Jason Hill - CookingSessions.comEquipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 ounce active dry yeast
- 3/4 cup water
- 2 cups 00 Caputo flour or all-purpose flour
- 1 teaspoon salt
Sample Panzerotti Fillings:
- Mozzarella & Tomato
- Prosciutto & Mozzarella
- Spinach & Ricotta cheese
- Spicy Salami & Mozzarella
- Onion, Olives & Tomato
- Zucchini & Mozzarella
- Eggplant, Mozzarella & Tomato
- Speck Ham & Fontina cheese
- String beans & Scamorza cheese
- Pesto, Tomato & Mozzarella
- Tuna, Corn & Mozzarella
- Mushrooms & Ricotta cheese
- Sausage, Sauerkraut & Mustard
- Mozzarella, Tomato, Anchovies & Olives
Instructions
- Combine olive oil, yeast and water into a bowl of your Kitchen Aid stand mixer. Let yeast dissolve, about 5 minutes.
- Whisk together the flour and salt in another mixing bowl.
- Run mixer on low speed and add flour to the yeast mixture. Continue mixing about 8 minutes, or until the dough is smooth.
- Place dough in a bowl lightly greased with olive oil. Brush the dough with a little more olive oil and cover the bowl with plastic wrap.
- Let the dough rise at room temperature until it doubles in size, about 1 hour.
- Place the dough on a floured work surface and knead for a few minutes.
- Cut dough into six even pieces, and roll into round 1/2-inch circles.
- Add your desired filling and and fold the dough over into a half-moon shape.
- Seal the edges with your fingers or a fork so the filling is secure.
- Place the filled panzerotti in a floured casserole dish and cover with a towel as you prepare the oil.
- Fry panzerotti in a deep fryer until golden brown. Alternatively, you can fry them in a large sauce pot with at least 1 inch of oil over medium-high heat.
