Deep-Fried Savory Tarts (Panzerotti)
In the Pugliese capital of Bari, panzerotti are traditionally made for the feast of St. Anthony Abbot on January 17. Like most Barese, author Nancy Harmon Jenkins' friend Pino Marchese likes hot panzerotti with ricotta forte, an almost painfully strong cheese spread that is perhaps closest to Limburger. But these are just as delightful on their own, especially when made as small as possible in a one-bite size. The stuffings vary, but the most popular is a highly seasoned mixture of onions, black olives, capers, anchovies and tomatoesa ubiquitous filling and topping for Pugliese-style calzone and pizza.
As an alternative to frying, the tarts can be brushed with egg wash and baked in a preheated 375° oven for 15 minutes, or until golden and puffed.
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