Seafood Panzerotti Recipe

Warm the water to about 100–110°F (38–43°C). In a mixing bowl combine warm water, sugar and yeast. Stir and let sit 5–7 minutes until foamy.

Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes).

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

After rising, punch down the dough, divide into 8 equal portions (about 3 oz each), shape into balls, cover and rest 20 minutes before rolling.

Sauté aromatics and mushrooms

In a medium skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and sliced mushrooms and cook until mushrooms release moisture and begin to brown, about 5–6 minutes.

Deglaze and build sauce

Pour in 1/4 cup dry white wine to deglaze the pan, scraping any brown bits; simmer 1–2 minutes until wine reduces by half. Sprinkle 1 tsp flour over the mushrooms and stir for 30 seconds to cook the raw flour taste.

Finish sauce

Add 1/2 cup clam juice and 3/4 cup heavy cream, stirring to combine. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Stir in chopped clams, lemon zest, thyme, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool slightly before using in filling.

Pat shrimp and scallops dry and roughly chop to create small, bite-sized pieces. If lobster meat is not cooked, poach briefly in simmering water 1–2 minutes until opaque, drain and cool; then mince.

Heat 1 tbs butter and 1 tsp olive oil in a skillet over medium-high heat. Add chopped shrimp and scallops, season with 1 tsp salt and 1 tsp freshly ground black pepper. Sear just until they turn opaque and are cooked through, about 2–3 minutes total; do not overcook. Transfer to a bowl to cool slightly.

Combine the cooked seafood with minced lobster, 1 cup shredded mozzarella, 1 tbs grated parmesan, and 2 tbs chopped parsley in a mixing bowl. Stir in 3/4 cup (about) of the prepared creamy mushroom & clam sauce until the mixture is moist but not soupy. Adjust amount of sauce so filling holds together when scooped (use remaining sauce for serving).

Preheat oil for shallow frying to 350°F (175°C) if frying, or preheat oven to 425°F (220°C) if baking and line a baking sheet with parchment.

On a lightly floured surface, roll each dough ball into a 6–7 inch round, about 1/8–1/4 inch thick.

Place approximately 3 tablespoons of the seafood filling onto one half of each dough round, leaving a 1/2 inch border. Do not overfill.

Whisk the egg with 1 tsp cold water to make egg wash. Brush the exposed dough border with egg wash, fold the other half over the filling to form a half-moon, and press the edges together to seal. Crimp the edges with a fork to ensure a tight seal and to vent steam, pierce 1 small slit on top if desired.

If frying: Fry panzerotti in batches in 1/4–1/2 inch hot oil (350°F/175°C) for 2–3 minutes per side until golden brown. Transfer to a paper towel-lined rack and sprinkle lightly with coarse sea salt if desired. If baking: Place panzerotti on prepared sheet, brush tops with olive oil or egg wash, and bake 12–15 minutes until golden brown, turning once halfway if desired.

Let panzerotti rest 2–3 minutes before serving to allow filling to set. Serve warm with the reserved creamy mushroom & clam sauce spooned alongside or lightly drizzled over each panzerotti.