best recipes/ a real delicacy panzerottata for bari

One of the highest-rated dishes and kitchen envy of Bari, a real delicacy! In the rest of Italy called turnovers anything having a crescent shape, but the panzerotto is only Bari and Bari, don't confuse this with the calzone or the Neapolitan fried. Whether they are simple gatherings with family or friends, who are eve of religious holidays or any other occasion, the panzerottata for Bari is a "must".

 

Ingredients

• 2 cups flour
• 2 2/3 tsp yeast
• 400 cups
• 1.1/2 tbls salt
• 600gr  mozzarella  (for filling)
• I can   peeled tomatoes (for filling)
• 100 gr. grated pecorino romano (for filling)
• salt to taste (for filling)
• pepper to taste (for filling)
•    oil for frying

 

 

Instructions

1. Pour on the board in the flour, salt, crumbled yeast and warm water a little at a time working the dough until it will not be smooth and the consistency of pizza dough.
2. Once you have finished kneading  form a ball in a bowl, covering it with a towel and a blanket and let it rise for 2 hours until it has doubled in volume.
3. While the dough is rising prepare the filling for the pazerrotte, shred the mozzarella small  and let it drain in a colander, in a bowl mix together the mozzarella, chopped peeled tomatoes, pecorino romano cheese, salt and pepper.
4. When the dough is ready divide the dough into balls depending on the desired size and  floured cutting board arranging them on the board at a distance from one another.
5. Roll out each ball with a rolling pin, giving it a round shape 
6. We heat in a large skillet, preferably large, oil for frying.
7. We have at its center a large spoonful of filling,  panzerotto forming a crescent and seal it for good edge applying pressure with your fingers, then fall back on the edge of panzerotto inward and  pressing with the tines of a fork to prevent the stuffed escape during cooking.
8. We soak  in hot oil and fry few at a time for 4-5 minutes per side, turning them often and keep them well spaced.
9. When cooked, when they reached a nice golden color,  drain on paper towels.
10. We serve hot

Calzone meat

Ingredients

• 400 gr. flour (for kneading)
• 2.3/4 teasp yeast (for dough)
• 1/2 tablespoon salt (for dough)
• 200 cup  water (for dough)
• 500 gr. mixed minced meat (beef and pork) (for filling)
• 500 gr. mozzarella (for filling)
• 2 eggs (for filling)
• 100 gr. grated pecorino romano (for filling)
• salt to taste (for filling)
• pepper to taste (for filling)
• 250 cup.   oil

 

 

 

Calzone meat

 

Instructions

1. Pour on the board in the flour, salt, crumbled yeast and warm water a little at a time working the dough until it will not be smooth and the consistency of pizza dough.
2. Once you have finished kneading  form a ball in a bowl, covering it with a towel and a blanket and let it rise for 2 hours until it has doubled in volume.
3. While the dough is rising prepare the filling for a calzone, we open the eggs into a bowl and stir with a whisk or a fork, adding a little salt and some grated pecorino cheese.
4. We have 50 cl of oil in a frying pan and when hot add the chopped meat that'll fry over high heat until it is consumed the water lost from the meat.
5. Reduce the heat to low and pour the beaten eggs into the pan with the meat and turn quickly with a wooden spoon until the eggs are not slightly curdled, and then turn off the fire.
6. Cut the mozzarella into cubes and when the meat has cooled we mix everything together adding the remaining grated pecorino and pepper to taste.
7. Take the leavened dough and  spread little more than half creating a disk larger than the pan in which cooks the calzone.
8. Abundantly anoint with oil the pan and fill the disc of dough, fill it evenly with the meat mixture and close the calzone with another disk that will get the remaining dough.
9. Finally with a fork puncher  the surface to ensure that does not swell during cooking.
10. Anoint abundantly the surface of the calzone with oil and put in the oven already heated to 200 ° C for about 40-45 minutes (depending on the type of oven you have)
11. The calzone will be ready when you acquire a nice golden color.
12. When we remove the pan from the oven cover with a towel for about 15 minutes to make sure that the surface of the calzone is softened by steam and not too hard and dry.