Recipe
Wholemeal panzarotti with eggplant, cherry tomato and basil recipe
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Ready to go plant-powered in your daily diet? Even just sometimes? This tasty panzarotti by Professor Luigi Fontana will certainly satisfy your taste buds.
By Luigi Fontana
Panzarotti originated in Central and Southern Italy, homegrown in the Apulian cuisine. Made from deep-fried pockets of dough filled with mozzarella and tomato sauce, this dish is an excellent source of protein, calcium and iron.
Not only that - but it's also a handy dish to make for a portable lunch to take on a picnic or to work.
SERVES 6
Ingredients to make wholemeal panzarotti with eggplant, cherry tomato and basil
FOR THE DOUGH
450 g (1 lb) wholemeal strong flour
10 g (¼ oz) salt
330 ml (10 fl oz) warm water
¼ teaspoon baker’s yeast
100 g (3½ oz) sourdough starter (50% hydration) or additional ¼ teaspoon baker’s yeast
20 ml (¾ fl oz) extra virgin olive oil
1 teaspoon honey
2 medium eggplants
4 tablespoons extra virgin olive oil
200 g (7 oz) cherry tomatoes
1 tablespoon dried oregano
200 g (7 oz) tomato sugo
350 g (12½ oz) mozzarella, grated
1 cup basil leaves, loosely packed
50 g (1¾ oz) grated parmesan
salt and pepper to taste
How to make wholemeal panzarotti with eggplant, cherry tomato and basil
To make the dough, ideally start the day before. Place the flour and salt in a large bowl. Mix well and form a well in the middle. In a separate bowl, combine the water, yeast, sourdough starter, oil and honey. Mix thoroughly and allow to sit for 2 minutes.
Pour the liquids into the flour, slowly incorporating the mix, working from the outside to the centre using a wooden spoon or your hands. Keep mixing until a dough has formed. Transfer the dough onto a lightly floured bench and knead for 2–3 minutes or until the dough is stretchy and smooth.
Wipe the bowl of any residue and brush the inside lightly with olive oil. Place the dough back in the bowl, cover with cling wrap and refrigerate overnight (or from 6–24 hours).
The next day, portion the dough into 12 balls, rolling and shaping them gently with your hands. Place the balls on a lightly floured tray and cover with a damp cloth. Place in a warm area until the dough has doubled in size. Once the dough has risen, transfer to a lightly floured surface and stretch into circles ½ cm (¼ in) thick.
In the meantime, preheat the oven to 240°C (460°F). Cut the eggplant into 2½ cm (1 in) cubes and place in a bowl. Toss with 3 tablespoons of olive oil and season with salt and pepper to taste. Place the eggplant on a lined baking sheet and roast for 20 minutes, turning the pieces halfway through the cooking time. Remove when cooked through and well coloured. Cut the cherry tomatoes in half and season with the oregano and salt and pepper. Set aside.
To assemble, spread a tablespoon of sugo on one half of each circle, leaving 1 cm (½ in) clean edge around the outside of the dough, and place the mozzarella, eggplant, cherry tomatoes and basil on top. Fold the dough over the filled half to make a crescent shape and seal the edges by pressing down with the back of a fork.
Transfer the panzarotti to a lined baking tray and brush the tops lightly with olive oil. Bake until the panzarotti puff up and the dough takes on a rich golden colour, about 10–15 minutes. Top with a little extra sugo and parmesan to serve.
Citro food tip
Boost the flavour to the next level by adding fillings such as spinach, ricotta or zucchini. Spark your creativity by mixing popular filling combinations with peppers, olives, onions, mushrooms and cream cheese.
This is an edited extract from Plant Power: The Essential Plant Food Guide to Enrich Your Health by Professor Luigi Fontana, MD, PhD, published by Hardie Grant Books. Recipe photography by Marzio Lanzini.
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