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Chef Dante Boccuzzi
34 East 61st Street
New York, NY
Panzarotti (Fried Cheese Dumplings)
Dante Boccuzzi of Aureole– New York, NY
Adapted by StarChefs.com
This is a great family recipe from Bari.
The kids really enjoy both making and eating these. When we
lived in Milan, we would frequent a restaurant that specialized
in panzarotti. There usually was a line out the door. It’s
the same at my house when we make them.
2 ½ cups sifted flour
1 Tablespoon warm water
½ cup olive oil
2 egg yolks
Canola or Safflower oil for frying
1 cup mozzarella, diced
5 Tablespoons grated parmesan cheese
2 basil leaves, chopped
½ cup chopped tomato pulp
1 Tablespoon extra virgin olive oil
For the Dough:
Working on a marble surface, make a well with the flour and
add the wet ingredients. Work the flour into the liquid and
knead to form dough. Knead dough until smooth and elastic.
Cover dough with plastic wrap and let rest for 30 minutes.
Roll out dough into thin sheets and cut out circles 2 ½
inches in diameter.
To Assemble Panzarotti:
Have kids combine filling ingredients in a large bowl. Let
them place a spoonful of the mixture into the middle of each
circle of dough. Fold the edges over and seal with a fork.
To Cook Panzarotti:
Deep fry the panzarotti in safflower or canola oil until crisp
and golden brown. Season with salt and serve hot.