DI Chiara Maci | 12 Feb 2019


Panzerotti mon amour.

I could not avoid to make them after being in Puglia to record.

Super, super good, forget about it. You really have to copy me.

Luckily I managed to take a picture, they didn’t even last a dinner time.

You can stuff them as you like, baked ham and cheese, tomato and mozzarella or whatever you like.



500g of manitoba flour

2 teaspoons of fine salt

2 teaspoons of sugar

4 tablespoons of oil

15g of brewer’s yeast

Hot water


– Form a “fountain” with flour, over a pastry board.

– Place the sugar inside with water, yeast and oil. Start to mix by incorporating the flour gradually.

– Add salt and knead by hand, helping yourself with water. You will have to get a soft dough.

– Grease a bowl lightly and put the dough in it. Let rise for an hour. The dough will double in volume.

– Take it back to the board, work it by hand and form a kind of baguette. If you need it, help yourself with a little bit of flour.

– Then cut some small pieces of about 100g each and spread them out.

– Stuff with, for example, with mozzarella and baked ham. Close panzerotti and fry them in sunflower oil, brought to temperature.

– Drain on absorbent paper and eat panzerotti hot.

Photo By Chiara Maci
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