Puttanesca Panzarotti Recipes

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HOW TO MAKE A PANZEROTTI



How to Make a Panzerotti image

How to Make a Panzerotti. Panzerotti combines pizza and pastry into a crispy, mouthwatering meal or appetizer. The fillings can be customized with your favorite pizza toppings, but this traditional tomato and mozzarella pastry can easily...

Provided by wikiHow

Categories     Pastries

Number Of Ingredients 11

3 cups (375g) flour
3.5 tbsp. (5 2ml) olive oil
1 package active dry yeast
1.25 cups (296 ml) warm water
Pinch of sugar
Salt
Pepper
1/2 lb. (227 g)ripe tomatoes or 1 cup (237 ml) marinara sauce
4 oz. (113 g) sliced fresh mozzarella
2 oz. (57 g) anchovies (optional)
2 cups (473ml) vegetable flying oil

Steps:

  • Pour 1/4 cup of warm water into a large bowl. Add your package of active dry yeast and a pinch of sugar. Set the mixture aside for five minutes.
  • Add the olive oil and a sprinkle of salt and pepper to the bowl. Add an additional cup of warm water.
  • Add the all-purpose flour to the mixture one-half cup at a time. Stir with your wooden spoon as you add flour.
  • Continue stirring with the spoon until the dough starts to come away from the sides of your bowl.
  • Flour a clean hard surface lightly. Turn the dough out. Knead it for eight minutes. Add extra flour if the dough is too sticky.
  • Roll the flour into a ball. Pour 1/2 tsp. of olive oil into a new, clean bowl. Place the dough ball in the bowl and roll it around till it's covered.
  • Set the dough aside in a warm place for one hour to rise. Keep it on the counter with a tea towel draped over the top of the bowl.

PUTTANESCA PANZAROTTI



Puttanesca Panzarotti image

Provided by Food Network

Time 3h55m

Yield 10 to 12 panzarotti

Number Of Ingredients 22

1 teaspoon active dry yeast
3 tablespoons extra-virgin olive oil
1 teaspoon raw sugar
1 teaspoon sea salt
1 cup all-purpose flour, plus extra for kneading
1 cup whole-wheat flour
1 1/2 cups canned San Marzano plum tomatoes, drained
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
4 fresh basil leaves, torn
1/4 cup flat-leaf parsley, minced
1/2 teaspoon dried basil
1/2 teaspoon dried Greek oregano
1/4 teaspoon hot chile flakes
1 tablespoon finely grated Parmigiano
1/4 teaspoon sea salt
Freshly cracked pepper, to taste
3/4 cup diced mozzarella cheese
2 tablespoons capers
10 canned anchovies, drained and chopped
1/3 cup grated Romano cheese
Vegetable oil, for deep-frying

Steps:

  • Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes. Then add 2 tablespoons olive oil, the raw sugar and sea salt. Whisk and set aside. In a large bowl, sift together the all-purpose and whole-wheat flour. Make a well in the center of the flour and pour in the yeast mixture. Using your hands, mix in the flour until all the liquid is absorbed. Now sprinkle a clean surface with flour and knead the dough until it's smooth. If the dough is too sticky, add some more flour as needed. Once it's smooth, shape the dough into a ball.
  • Coat a large ceramic bowl with a tablespoon of olive oil. Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil. Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel. Let it rise for 2 hours, until the dough has doubled in size. Then punch down the dough and let it rise for another hour.
  • Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes. Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chile flakes, Parmigiano, sea salt and lots of cracked pepper. Mix. Cover and let sit in the fridge for 3 hours, or overnight.
  • Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce. Roughly chop the drained tomato chunks into little pieces and set aside.
  • Dust a clean surface with flour. Roll out the dough 1/8 inch thick. If the dough is too sticky, dust with more flour. Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough. On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese. Fold the circles over and completely seal the edges with a fork.
  • In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer. Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes. Place them on paper towels to drain the excess oil.

VEGAN PUTTANESCA PANZAROTTIS RECIPE - (4.9/5)



Vegan Puttanesca Panzarottis Recipe - (4.9/5) image

Provided by garciamoss

Number Of Ingredients 16

1-28 oz. can whole peeled tomatoes
2 Tbs. fresh parsley, chopped
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1 batch prepared gluten-free pizza dough
Brown rice flour, for dusting
1 cup vegan mozzarella shreds
2 Tbs. capers
2 Tbs. Kalamata olives, chopped
1/2 cup fresh spinach, shredded
Vegan grated parmesan
Canola oil, for frying

Steps:

  • Prepare the sauce by squeezing each peeled tomato over a bowl to remove the juice and seeds. Keep the tomato flesh in another bowl. Roughly chop the tomato flesh. To the tomato flesh, add the parsley, basil, oregano, pepper, salt, red pepper flakes and garlic powder. Mix well and set aside. Dust a clean surface with flour. Roll out the dough to 1/8 inch thick. Using a cookie cutter (3" or 5" depending how big you want the panzarotti), cut circles out of the dough. Take the leftover dough and roll it out again to make more circles. On one half of each circle, place 1 Tbs. of mozzarella shreds, 1 Tbs. tomato sauce, ¼ tsp. capers, ¼ tsp. olives and some spinach. Sprinkle on a bit of grated parmesan. Fold the circle over and seal the edges closed. Use fork tines to completely seal the edges. In a heavy pot, heat 6 inches of oil to 350 degrees. Deep-fry the panzarotti in batches of 3 or 4 until golden and crispy, about 4 minutes. Place them on a paper towel lined plate and then move to a cooling rack. If you are not planning to eat them right away, keep them on a baking sheet in a 200 degree oven so they stay crisp. Serve with tomato sauce for dipping, if desired. Enjoy!

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