Ingredients

Dough

• 2 cups of all-purpose flour

• ½ cup milk

• ½ water with ½ tsp. salt, dissolved 

• ½ tsp. sugar

• 2 tsp. yeast

• 1 small potato, boiled

• Salt

• Fresh ground pepper

• Vito and Joe’s Olive oil

• Peanut oil, for frying

Stuffing

Stuff your panzerotti with whatever you prefer! Traditionally, they’re filled with tomatoes, ham, and mozzarella. Below is what I use.

• 1 28-oz. can whole San Marizano tomatoes, peeled and mashed (or tomato sauce)

• 2 cups whole milk ricotta cheese

• Capocollo/coppa

• Prosciutto

• Roasted red peppers

• Mozzarella

• Meatballs, chopped

• Spinach

• Anything else you want!

How to Prepare

Dough:

1. Pour 2 cups all-purpose flour onto counter top and create a well in the middle with your fingers.

2. Using a potato ricer, squeeze 1 boiled potato into the well. Using a fork, begin to incorporate the flour into potato. Add 2 tbsp. yeast and smash into the potatoes, making sure to maintain the well.

3. Add ½ cup water with ½ dissolved salt, ½ tsp. sugar, ½ cup milk, and 2 tbsp. Vito & Joe’s Olive Oil to the well, trying to not let the liquids leak out of the well. With the fork, begin mixing the liquids into the flour.

4. Continue mixing until it starts to form a dough. If the dough looks a little too wet, slowly add flour until it reaches a good consistency. If the dough is too dry and won’t incorporate, add a splash of milk.

5. Once the dough comes together, flour your hands and begin working the ball of dough, kneading for a minute or two.

6. Form the dough into a ball and cut a cross into the top with a knife. Cover with a slightly damp towel and leave it on the counter to rise for 2 hours.

Panzerotti

1. In a dutch oven or pot, heat a few inches of peanut oil to around 350-375°F. Set up a drain rack or dish lined with paper towels to place your fried panzerotti.

2. After the dough has risen, flour your workspace. Cut a handful of dough and roll it into a circular shape, about the thickness of pie crust.

3. Add fillings of choice to the center, starting with tomato sauce.

4. Fold one side over the filling to make a half circle, press the edges closed, and roll the edge over.

5. Fry your panzerotti until they are golden brown, around 2 to 3 minutes on each side, flipping occasionally. Keep your eyes on them and take them out when they are just starting to turn golden, as they will darken more after you take them out of the oil. Salt immediately.

6. Plate and enjoy!