Panzerotti are a Puglian delicacy. Large or small, they make for a wonderful summer camp activity—a true community effort, especially when it comes time to eat them!
Our community makes them at camp whenever we're expecting guests for an opening celebration. Early in the afternoon, we prepare the dough and let it rise, much like our anticipation of being together with friends. There's a festive energy everywhere, even among the kitchen crew who'll be frying for hours on end. Last time, the people on fryer duty smelled of fried food the next day—even after showering.
A beautiful human chain always forms: those making the dough, those frying, those carrying the trays, and those tasting. Of course, every mother and every friend has their own recipe, so we have to decide together—sometimes with heated debate—which one is best. Once the dough is ready, after a few hours we roll it into balls. This is where we need help from anyone wandering nearby. Filling them requires skilled hands, especially for sealing the little discs—heaven forbid they burst in the hot oil! Meanwhile, others are setting the table, arranging chairs, getting ready for the evening's show. But everyone's thinking the same thing: "How many will I get to eat? Will they give me seconds?"
When they arrive hot and golden, there's always someone (Giuseppe, in our case) who pounces like a panther to grab the first one and immediately burns their mouth with the sauce. And of course, some people are already on their third while others are still on their first.
By the time the kitchen crew finishes up, the panzerotti are nearly gone. Then everyone feels a twinge of guilt for eating so many and not leaving some for our friends and mothers. But that's how it goes—they've already eaten plenty in the kitchen. In a community, we all know each other!
Here is our community's approved recipe.
Ingredients:
500g flour
350ml water
One tablespoon honey or sugar
15g fresh yeast
10g lard or oil
Salt to taste
Let rise for one hour if it's warm, or two to three hours covered if it's winter.
Directions:
Form the dough into balls and let them rise another half hour.
Flatten each ball into a disc.
For the filling, use whatever you like—usually tomato sauce and mozzarella cut into small pieces, mixed together with salt. Some add capers or oregano.
Place a spoonful of filling on each disc.
Fold the edges together and seal tightly by pressing with your fingers all around the edges.
Fry in plenty of hot oil. Eat while hot, and be careful not to burn your mouth!
