Nonna Romana Sciddurlo’s Mozzarella and Tomato Fritters

Name: Nonna Romana Sciddurlo’s Mozzarella and Tomato Fritters (Panzerotti)
Prep time: 1 h 5 min
Cook time: 8 min
Total time: 1 h 13 min
Cuisine: Italian
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil, plus more for brushing; 1 packet (¼ ounce, or 7 g) active dry yeast; ¾ cup (180 ml) water; 2 cups (240 g) all-purpose or 00 flour, plus more for dusting; 2 cups (240 g) all-purpose or 00 flour, plus more for dusting; 1 teaspoon salt; 6 ounces (170 g) fresh mozzarella, shredded; ½ cup (50 g) grated Parmigiano-Reggiano cheese; ½ cup (75 g) cherry tomatoes, cut into ¼-inch (6 mm) dice; 1 tablespoon (9 g) capers (optional); Black pepper, to taste; Olive oil, for frying (or any frying oil you like); Olive oil, for frying (or any frying oil you like)

Panzerotti

Preparation info

Yield:
6
panzerotti

Difficulty
Easy
Ready in
1 hr 15

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Every summer I look forward to eating this special street food, which is comparable to the Italian-American calzone. With every bite, gorgeous strings of fresh mozzarella ooze from the golden crust, which is light as a feather. Families from Puglia also make these for both New Year’s and Christmas Eve.

Ingredients

Dough

2 tablespoons (30 ml) extra-virgin olive oil, plus more for brushing
1 packet (

Europe
Italy
Starter
Vegetarian
Christmas
Summer
New Year

Method

To make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the olive oil, yeast, and water. Let stand until the yeast is dissolved, 5 to 8 minutes.
In a medium bowl, whisk together the flour and salt. With the mixer running on low speed, slowly add the flour to the yeast mixture. Mix until a smooth, supple dough forms,