Vincenzo, how is it that something like panzerotti, which is beyond delicious, could escape my attention until now? This is MAGNIFICENT with whatever you choose to fill mine with! LOVE IT!!! Gooey mozzarella and tomatoes will do just fine! MMM! Thanks for sharing this with us my friend!!
Dimitra I love your channel and I love tiropitakia but these are completely different as tiropita is made from phyllo pastry and these are made from yeast dough. If anything these are exactly like South American empanadas (many countries in South America have Italian descendants) in particular those from Argentina and Uruguay who also deep fry them as well as bake them. But again, the difference is in the yeast here - South Americans do not use yeast as theirs are made from a short crust style pastry. Panzerotti are the original pizza pockets.
Vincenzo you are the best 🥰🥰🥰🥰😋 we love you, may the Lord blessing you every day with more and blessings to all of the friends of you to share all the good recipe 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻💯💯💯💯 tanks
These remind me of Chebureki in the shape and how are cooked, although there are two differences - in the Chebureki dough there is no semolina and the filling inside is a thin layer of ground beef. Chebureki are originally created by the Crimean Tatars, but they are popular all over the former Soviet Republics.
It's fascinating how different cuisines share similarities in preparation and flavors. Chebureki sound delicious with their ground beef filling! Food has a wonderful way of connecting people across cultures. 😊🌍🍽️
Surely it is a very tasty recipe! Thank you! I only can't understand whether you wait or not untill dough is ready for cooking. Here in Ukraine we wait for 1-2 hours at least before we begin to form "pirozhki" - (that's how we call panzerotti in Ukraine) when we use yeast for the dough. Wish you great success! 😊
In Italy, we typically let the dough rest for a shorter time as we use a different type of dough. But it's interesting to learn about the Ukrainian tradition! Thank you for sharing and wishing you continued success in your cooking endeavors! 🇮🇹🇺🇦
Thank you for response! I began already to gather products for this recipe, so much I'm impressed by it. With your dough explanation I'm surprised also... Have a new good chance every day!
Ciao, Vincenzo. Your panzerotti pulgliesi looks molto bene, mi amico! Grazie Mille, mi amico! I am sure Emma from Emma's Goodies would love it, cuz she is very sweet, beautiful, adorable, and lovable. What's your best tip for grilling Italian meats? Have a good day, Vincenzo.
Ciao Vincenzo! Secondo me 1L di latte e` troppo. Con 1L di latte Insieme a 700 gr di farina e 300 gr di semola ottieni un impasto idratato al 100% ... e dal video tale impasto non sembra idratato al 100% :) dovrebbero essere 600 ml di latte....
ciao caro! Ti posso assicurare che l'impasto era ottimo, e anche il risultato era tale... naturalmente accetto il tuo consiglio e la prossima volta proverò seguendo la tua dose ☺
This dough is gorgeous. I love the tradition and how it has been passed down!
Vincenzo, how is it that something like panzerotti, which is beyond delicious, could escape my attention until now? This is MAGNIFICENT with whatever you choose to fill mine with! LOVE IT!!! Gooey mozzarella and tomatoes will do just fine! MMM! Thanks for sharing this with us my friend!!
Yummy, yummy Fried Pizza 🍕
These are similar to Greek Tiropitakia. I love them drizzled with honey!! Takes me back to childhood. Great video Vincenzo!
Dimitra I love your channel and I love tiropitakia but these are completely different as tiropita is made from phyllo pastry and these are made from yeast dough. If anything these are exactly like South American empanadas (many countries in South America have Italian descendants) in particular those from Argentina and Uruguay who also deep fry them as well as bake them. But again, the difference is in the yeast here - South Americans do not use yeast as theirs are made from a short crust style pastry. Panzerotti are the original pizza pockets.
Bravo guys! Outstanding. Better than any cooking show by miles. Grazie!
Omg! Thank you so much 🤩
Vincenzo you are the best 🥰🥰🥰🥰😋 we love you, may the Lord blessing you every day with more and blessings to all of the friends of you to share all the good recipe 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻💯💯💯💯 tanks
Thank you so much!! You're super kind Alexandra, same to you, have a lovely day 😘
Made these , gave my neighbour a few ( Italian) said was as good as his grandmas ...thanks guys
Wow thank you Carolyn! Great job! ❤️
Wow my mom used to do exactly this way the panzarotti.
It brings back memories.
Take care ,from Montréal, Québec 😀
Amazing 😍 food always brings back great memories ❤️
❤❤❤❤❤ My favorite!!!
I live in the US but my hometown is Taranto!
😍😍😍 wow !!!!! Adoro i panzerotti!!!! Come ha detto la ragazza : “AMAZING” 😋👏🏼👍🏼
Ciao carissimo Vincenzo!!!!!Che bontà ragazzi!!!!! 😘😘😘😘👍
I LOVE THIS! ...the italian guys
Thank you! That’s amazing
OH MY........they look AWESOME!!! Great video!!!
Insanely delicious I can't wait to try this 😋💖
What a fantastic video you all did very well..Now i want to eat this...CM
I'm drooling,, wow!!! Sure looks super tasty. I'd love a few please. 😉
❤❤❤ oh thank you for the recipe!
I'm glad that you like it. Do let me know if you've given this recipe a try!
That blue eyed Italian is so loveable.
beautiful food! nice to know Fried pizza! liked friend!
Thank you for sharing this amazing video 😘
very delicious .........look ..love it
I so want one!
These remind me of Chebureki in the shape and how are cooked, although there are two differences - in the Chebureki dough there is no semolina and the filling inside is a thin layer of ground beef.
Chebureki are originally created by the Crimean Tatars, but they are popular all over the former Soviet Republics.
It's fascinating how different cuisines share similarities in preparation and flavors. Chebureki sound delicious with their ground beef filling! Food has a wonderful way of connecting people across cultures. 😊🌍🍽️
Lol you guys are adorable
Thank you for this video though, I learned a lot. I had no idea you could put milk in the dough... lol
Thank you haha
You never stop learning 😁
I need to go back to napoli...amo le panzerotti mmmm che buono 😘😘😘
Buonissimi 😍😋
Such a fun video to watch! The Panzerotti looks scrumptious! :P I want some in my tummy now!
I’ll try to make those, even though it seems complicated and messy to make, they seem amazingly delicious!
Oh wow those look wonderful! Lol at the start of the video
The best part is you can put whatever you like inside of the panzerotto. Even vegetables.
Looks delicious, Vincenzo, my friend! Big LIKE :-) Happy Thanksgiving 🌽🌽🌽🌽 Jenny 🌽
Surely it is a very tasty recipe! Thank you! I only can't understand whether you wait or not untill dough is ready for cooking. Here in Ukraine we wait for 1-2 hours at least before we begin to form "pirozhki" - (that's how we call panzerotti in Ukraine) when we use yeast for the dough. Wish you great success! 😊
In Italy, we typically let the dough rest for a shorter time as we use a different type of dough. But it's interesting to learn about the Ukrainian tradition! Thank you for sharing and wishing you continued success in your cooking endeavors! 🇮🇹🇺🇦
Thank you for response! I began already to gather products for this recipe, so much I'm impressed by it. With your dough explanation I'm surprised also... Have a new good chance every day!
molte grazie, gentile Vincenzo, anche per questo video goloso... voglio essere invitata..!!!
un carissimo saluto - dolores-
hi vincenzo can i make the dough a day before? because i am doing a italian dinner thanksgiving on saturday
Vincenzos Plate hey 👋 yes i made them last saturday so good :) thank you for the recipe i also made porchetta
Hi, Can we use mixer as I don’t have the strength to knead the dough
Question: Don't you let the dough rest at all? Or should they be as flat as possible?
That's some good looking pizza right there
Mouthwatering pizza yummy 😀
Ohh love it!!!!
The only thing what we need in Germany by an Italian restaurant...😭 all Italian families in our country do that for themselves😂
Ahahahah now you can make them too 😋
@@vincenzosplate yaa right! I will make this🔥🔝
Wooow, I love panzerotti! I'm so hungry now! :)
I Will try to make panzerotti as u.. Wish me luck.. Regards from Indonesia.. Stay health everybody
Thank you Imelda! I'm sure you will do a great job! 💪🏻 let me know 😋
Sorry for not being able to come! Sydney is too far away from Zurich, Switzerland!!
Isn't necessary to let the dough rest for a while? If so, How long? Grazie mille.
Nope Rafael!
If I had the money I’d say you and me go to Portugal so I can learn my heritage and we can enjoy food
wow thats lovely :) like
Did I miss something here? How long do you proof the dough?
I know
I just watched another video,yes you let them rest 30 or so minutes
Shaddap I want that! dangit!
Vincenzo can i make this dough ahead of time so its ready for saturday
The dough has not to rest after adding yeast?
Ciao, Vincenzo. Your panzerotti pulgliesi looks molto bene, mi amico! Grazie Mille, mi amico! I am sure Emma from Emma's Goodies would love it, cuz she is very sweet, beautiful, adorable, and lovable. What's your best tip for grilling Italian meats? Have a good day, Vincenzo.
isn't 1L too much milk for that amount of dry ingredients?
Nope, that’s perfect!
Ciao Vincenzo! Secondo me 1L di latte e` troppo. Con 1L di latte Insieme a 700 gr di farina e 300 gr di semola ottieni un impasto idratato al 100% ... e dal video tale impasto non sembra idratato al 100% :) dovrebbero essere 600 ml di latte....
ciao caro! Ti posso assicurare che l'impasto era ottimo, e anche il risultato era tale... naturalmente accetto il tuo consiglio e la prossima volta proverò seguendo la tua dose ☺
@@vincenzosplate Haha, la mia era piu` che altro un osservazione che un consiglio di dosi :)
👍👍
Giusto
Vincenzo the better is calzone Leccese come to salento and eat it.
I sent you a tweet vincenzo pl see it love your videos also I receive your newsletter to my emails Thanks Ramya
they look soooooo beautiful wow 😍💦🍕🥟
Sunglasses
you should have thrown out of your kitchen
calzone