Here’s what Cosimo, our head chef at Coccaro Beach Club, suggests for a casual winter feast at your place: Panzerotti, come kind of fried calzone, puglia style, is his favorite dish whenever he has friends over. The more the better, he says – so the party can start while preparing the food. Each one of your guests can choose his own filling, give advice or even a helping hand. To go with your panzerotti we are suggesting a cool beer or a glass of red wine.  Enjoy!

Traditional “Panzerotti” Fried with Mozzarella and Tomatoes 

For the pastry:             For the filling:
500 g flour                  350 g mozzarella
15 g yeast                  100 g  peeled tomatoes

50 g olive oil
15 g salt
250 g water
oil for frying

Spread the flour on a board over a work surface, crumble the yeast, add a little warm water, add the oil and the salt and begin to make the dough by adding enough warm water to create medium consistency. For the filling: Chop the mozzarella into small pieces, add the tomatoes chopped up into tiny pieces, cheese and a pinch of salt. Cut the dough into circles, roll it out with the rolling pin to obtain a thin layer which is a fraction of an inch thick. Put a spoonful of the filling in the middle and a blob of hot ricotta cheese on top. Close it in half moon shape and seal it well. Fry it in hot boiling oil until golden brown.

Here’s what our Masseria Torre Coccaro chef Leo proposes as his own favorite Lobster recipe. Mediterranean Style, juicy & fresh, with lime, basil, carrots and sweet cherry tomatoes. Something to definitely try at home! (recipe for 2)

Mediterranean Style Lobster 

Lobster 500 g
Celery 100g
Carrot 100g
1 large onion
1 Potatoe
10 Cherry Tomatoes
30g Capers
20g Pickled Olives
4 Basil Leaves
Extra Virgin Olive Oil 50 g
Juice of one lemon
Salt to taste

Fill a high pot with cold water (about 5 liters). Add a pinch of salt, carrots and potatoes peeled and cut into pieces. Boil for 5 minutes, add the celery cut into small pieces and allow to boil for another 5 minutes, then add the onion coarse touches. Cook until the potatoes are soft, then, with the aid of a sieve, remove the vegetables and place them in a salad bowl. Season with olive oil, chopped tomatoes, capers, basil, olives, lemon juice and salt. Cook the lobster in the vegetables cooking water for about 15 minutes,
then cut it in half and serve with the dressing already prepared.