Last time i was in Milan I finally got to try the panzerotti at Luini and when I try something new, I have tor try to make it. I googled panzerotti an got the description a fried carlzone, but I remember the pazerotti more as a chewy doughnut with savory filling.
So I tried to make it with my pizza dough recipe (1 part water and 3 parts flour) with an extra egg.
Pastry ingredients, about 20 pieces depending on the size
1,5 cup luke warm water
1 package active dry yeast
1/2 tsp sugar
3 tablespoons extra virgin olive oil
1 lightly beaten egg
1 tsp salt
4,5 cups flour, approximately
In a large bowl, dissolve the yeast and sugar in ¼ cup warm water. Set aside to proof for about 5 minutes.
Add the olive oil, warm water, egg and salt, then add most of the flour, a half cup at a time, stirring with a wooden spoon until a dough forms that leaves the sides of the bowl.
Turn the dough onto a lightly floured work surface and knead for about 8 minutes, until it is smooth and springy, adding flour as needed to keep it from being too sticky.
Shape the dough into a ball.
Place the dough back in to the baking bowl, cover it loosely and set it aside to rise until double the size, about 1 hour at room temperature.
Coarsely chop the tomatoes. Place them in a colander set over a bowl and sprinkle with salt. Let drain for 30 minutes.
When the dough has risen, divide it into quarters, then cut each quarter into 5 pieces. Place a piece of dough on a lightly floured work surface and cover the remaining pieces with an overturned bowl. Roll out the piece of dough to a 10 cm circle in diameter and 5 mm thick.
Place your filling to one side of the circle. Fold the other half of the dough over the filling to make a half-moon. Press out the air and pinch the edges firmly together to seal. Repeat with the remaining ingredients.
In a deep, heavy saucepan or deep fryer, heat at least 3 inch of oil to 180 C degrees on a frying thermometer, or until a 1-inch piece of bread dropped in the oil browns in 1 minute. Carefully slip the panzerotti, a few at a time, into the hot oil. Leave enough room between them so that they do not touch. Turn them once or twice and cook until golden brown, about 3 minutes. There should be enough oil in the pan that the pazerotti floats.
Remove the finished panzerotti with tongs or a slotted spoon and slpace them on paper towels to drain. Serve hot.