How to recreate Cafe Harmony’s Panzerotto Meaty

Panzerotto Meaty

Ingredients Instructions
  • 3 ΒΌ cups of plain flour
  • 2tbsp plus 1 tsp sugar
  • 4tsp salt
  • 3tbsp vegetable oil, plus more for greasing and frying
  • 3tbsp olive oil
  • 2 garlic cloves (peeled)
  • 3 medium fresh tomatoes (cored and roughly chopped)
  • Salt and freshly ground black pepper
  • 450g fresh mozzarella, finely chopped (or ricotta)
  • 400g of minced beef
  • 1tbsp basil
  • Make the dough: In a large bowl, mix the flour with the sugar and salt. Make a well in the centre of the flour and pour in the oil and 1 cup of water. Stir with a wooden spoon until the dough comes together, and then cover with a kitchen towel. Let the dough stand at room temperature for 2 hours.
  • Divide the dough into 12 pieces and then shape each piece into a ball. Work the dough until it becomes a thin disk of circular shape.
  • Meanwhile, make the Bolognese sauce. In a pot, heat the oil over a medium heat. Add the garlic gloves and cook, stirring until golden (about 2 minutes). Add the minced beef and cook until brown, add tomatoes and cook, stirring, until broken down into a sauce. This will take about 30 minutes. Remove the garlic cloves from the sauce, and then season with salt and pepper and stir in the basil.
  • Place 1 tablespoon of the Bolognase sauce on one half of each disc. Top with 2 tablespoons of the mozzarella or ricotta cheese. Fold the dough over the filling and press down with your thumb to seal it (half a moon shape).
  • Pour enough oil to come 1 inch up the side of a deep 10-inch skillet and attach a deep-fry thermometer to the side of the pan.
  • Working with one panzerotti at a time, add to the oil and fry, turning once, until golden brown on both sides. It will take about 4 to 5 minutes to cook.
  • Using a slotted spoon, remove each panzerotti from the oil and transfer to paper towels to drain.
  • Repeat with the remaining panzerotti and serve while hot.

Recipe © Franco Campo, head chef at Cafe Harmony