Puglian Fried Pork and Mozzarella Pastries

Step 1

Mound 2 cups of all-purpose flour on a clean work surface and create a well in the center. Crack 1 large egg into the well, add 2 tablespoons of extra-virgin olive oil and 0.5 teaspoon of salt. Using a fork, gently beat the egg and oil together, then slowly incorporate the flour from the edges of the well, mixing with your fingertips until a shaggy dough forms.

Step 2

Gradually add 0.5 cup of warm water, one tablespoon at a time, mixing with your hands until the dough comes together — it should be soft but not sticky, like a soft pasta dough. Knead for 8-10 minutes on the work surface until smooth and elastic. The dough should spring back slightly when you poke it.

Step 3

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20 minutes. This allows the gluten to relax, making it easier to roll out.

Step 4

While the dough rests, combine 0.5 pound of ground pork with 0.5 cup of diced fresh mozzarella, 0.25 cup of finely chopped fresh parsley, 3 tablespoons of grated Parmigiano-Reggiano, 1 large egg, 2 finely minced garlic cloves, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix gently with a fork until just combined — overworking it will make the filling tough.

Step 5

Lightly dust your work surface and a rolling pin with flour. Remove the dough from plastic and cut into 4 equal pieces. Working with one piece at a time (keep others covered), roll into a thin circle about 5 inches in diameter — the dough should be nearly transparent when held to the light.

Step 6

Place about 1 tablespoon of filling on one half of the circle, leaving a 0.5-inch border. Fold the dough in half to create a half-moon and press the edges firmly to seal — use the tines of a fork to crimp the edge all the way around for both security and the classic panzerotti look.

Step 7

Repeat rolling, filling, and sealing with the remaining dough pieces. Arrange the finished panzerotti on a lightly floured plate or tray — they can sit at room temperature for up to 30 minutes before frying.

Step 8

Pour 3 cups of vegetable oil into a heavy-bottomed pot or Dutch oven and heat to 350°F, checked with an instant-read thermometer. You want the oil shimmering and just barely smoking — if you drop a small piece of dough in, it should sizzle immediately and turn golden in about 30 seconds.

Step 9

Working in batches of 3-4 panzerotti so you don't crowd the pot, carefully slide each one into the hot oil. Fry for 2-3 minutes on the first side, listening for a steady, gentle sizzle — the bottoms should turn deep golden brown. Flip gently with a fish spatula or slotted spoon and fry the second side for another 2 minutes until evenly golden.

Step 10

Transfer each panzerotti to a paper towel-lined plate to drain. While still warm, sprinkle lightly with a pinch of fine sea salt. Serve immediately while the exterior is still crispy and the cheese inside is warm and melting — panzerotti are best eaten within a few minutes of frying.