Claudia's Panzerotti
Claudia's Panzerotti

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, claudia's panzerotti. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Claudia's Panzerotti is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Claudia's Panzerotti is something which I have loved my entire life. They are nice and they look fantastic.

See recipes for Claudia's Chilli, Claudia's Panzerotti too. While calzones are more commonly the size of a medium pizza, panzerotti's remain small and sandwich size. Panzerotti is essentially salted, deep-fried, pockets of dough filled with melted mozzarella cheese, tomato sauce, and your pick of "toppings." Potato croquettes sound like something from a century ago, but the Panzerotti at Varuni Napoli in Morningside is an appetizer that is light years ahead of anything my grandmother would have made. Panzerotti pugliesi are stuffed bread dough pockets deep fried, and sometimes baked: a traditional street food of Puglia.

To get started with this recipe, we have to prepare a few ingredients. You can cook claudia's panzerotti using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Claudia's Panzerotti:
  1. Take For the dough
  2. Get 220 ml warm water
  3. Get 1 tsp sugar
  4. Get 20 g fresh yeast or 6g dried yeast
  5. Make ready 400 g plain flour
  6. Get 1 tsp salt
  7. Take 30 g extra virgin olive oil
  8. Make ready For the tuna filling
  9. Get 1 large onion
  10. Make ready 2 cans tuna
  11. Get Small glass of water
  12. Make ready 2 tbsp olive oil
  13. Make ready For the mozzarella filling
  14. Get 300 g mozzarella
  15. Get 400 g tin plum tomatoes
  16. Make ready Pinch salt
  17. Take 2 tbsp olive oil

Local Business In this video you will see the recipe of the true Neapolitan panzarotti. Do the Neapolitans panzarotti is very simple. You can get some real Neapolitan pan. I work full time as a store manager by day and blog by late late night!

Instructions to make Claudia's Panzerotti:
  1. Start by preparing the fillings. Drain the tomatoes and tuna and put into separate bowls. Chop the mozzarella into small pieces and place into a third bowl. Do this 3 hours before you start cooking the panzerotti. This is a very important step as you don't want the filling to be full of liquid and the panzerotti to break when frying.
  2. Put the flour on the worktop to create a volcano like shape. Add the sugar and the yeast.
  3. Add the oil and start bringing flour from the outside to the inside. Slowly add the water and the salt. Work the dough for about 15 min until obtaining an elastic and smooth dough.
  4. Stretch the dough and cut it in half long ways. Cut some pieces of 50g each and roll them into a ball.
  5. You should make about 12 balls. Cover them with a clean cloth and let the dough rise for 2 hours.
  6. In the meantime, start preparing the onion for the tuna filling. Slice the onion. Warm up a pan, add some oil then add the onion. Fry the onions for a couple of minutes and add the water. Cover and cook for 15 minutes or until soft and all water has evaporated. Leave it to cool down.
  7. Return to your fillings. Mix the mozzarella and tomato together and mix the tuna with the onion. Uncover the dough balls and flatten each one to create circles about 2mm thick.
  8. Add a spoonful of filling to the middle of each circle. Use a brush with a little water and wet half of the edge of the dough. Fold the dough over to make a half moon shape and press very hard to make sure they won't open when frying. Fry a maximum of 2 at a time so the temperature doesn't drop too much. Take them out when they look nice and golden.
  9. The end result should look like this.
  10. Try the one with nutella. Follow the same process but add a spoonful of nutella for the filling instead. Sprinkle icing sugar on the top.

You can get some real Neapolitan pan. I work full time as a store manager by day and blog by late late night! I am an author of Taste of Love Cookbook, inspired by my late family members who were fabulous Italian cooks! When I first started blogging my main inspiration was keeping Mom's memory alive through her recipes she left behind. See more ideas about recipes, roden, food.

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