Panzerotti with sun-dried tomato cream and scamorza cheese
- Energy Kcal 380
- Carbohydrates g 39.5
- of which sugars g 4
- Protein g 11
- Fats g 19.7
- of which saturated fat g 3.89
- Fiber g 2.2
- Cholesterol mg 18
- Sodium mg 542
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 5 min
- Makes: 16 pieces
PRESENTATION
Panzerotti alla crema di pomodori secchi e scamorza comes from the beautiful region of Apulia in Southern Italy. Here, crafting delicious stuffed pastries is a tradition. These fried turnovers? A must at street parties and family gatherings. They show up hot and crispy from the fryer. Filled to the brim with a mix that's really good, they just ooze out when you break them open. The star? Sun-dried tomato cream. It delivers a punch of tangy flavor that perfectly complements the gooey, smoky scamorza cheese. Sometimes, anchovies sneak in to add a salty kick—locals love that combo. The outside gets that perfect golden crunch, while the inside stays warm and tender. Each bite is a mix of crunchy, melty, and rich goodness. In Apulia, strong tastes are the norm. And listen, this panzerotti recipe doesn’t disappoint. What makes them special is the super thin dough. It fries up light and lets the filling shine. Serve them hot, right after frying. Seriously, the cheese stays molten and stretchy inside—that’s the part everyone fights over. These aren’t just any snacks; they’re the kind of traditional Italian appetizers that make a table feel full of friends, even if it’s just a small gathering. There are countless ways to mix up the filling, but nothing beats the classic combo of sun-dried tomato cream and scamorza cheese. And look, people in Apulia might throw in different ingredients, but the smoky cheese and sweet tomato filling are what make them stand out. Perfect for parties or just a treat for yourself. Homemade panzerotti have that special moist and crunchy texture that store-bought versions can't match. If you’re into easy Italian recipes with tons of flavor, these panzerotti are as good as it gets. For sure. So why not try making them at home and bring a taste of Apulia to your table? Can't go wrong.
INGREDIENTS
- Ingredients for 16 panzerotti
- Pasta disks - 16
- Sun-dried tomatoes in oil 1 cup (250 g)
- Scamorza (provola) cheese 7.1 oz (200 g) - smoked
- Anchovies in oil 2.5 oz (70 g)
- for brushing
- Egg whites 1
- for frying
- Vegetable oil 4 ¼ cups (1 l)
How to prepare Panzerotti with sun-dried tomato cream and scamorza cheese
To prepare the sun-dried tomato cream and smoked cheese panzerotti, start with the sun-dried tomato cream; blend the tomatoes together with their oil in a mixer with blades 1 until you get a thick and homogeneous cream 2 which you will transfer into a bowl 3.
Cut the smoked scamorza cheese into cubes 4, then pat the anchovies dry with paper towels to remove their oil. Once the filling is ready, take one disk of dough at a time 5 and fill it with a teaspoon of the sun-dried tomato cream you prepared 6;
add a few cheese cubes 7 and a fillet of anchovy 8. Brush the edges with some egg white 9,
then fold the disks in half 10, pressing well with your fingers to create a half-moon; seal the edges with the tines of a fork 11 and proceed in this way until you have used up all the ingredients 12.
Heat the frying oil in a wide pan 13. When the oil reaches a temperature of 356°F (you can check with a kitchen thermometer), fry 2-3 panzerotti at a time 14 until they become golden and crunchy 15.
Drain the excess oil from the panzerotti with a slotted spoon and let them dry on paper towels 16. Once finished 17, you can serve and enjoy your sun-dried tomato cream and smoked cheese panzerotti hot 18.