Panzerroti alla puglia

4 servings

Ingredients

Quantity Ingredient
PASTA-
2½ cup All-purpose flour
1 teaspoon Salt
⅛ cup Virgin olive oil
2 Eggs
1 To 4 tablespoons cool water
½ cup Pomade olive oil, for
Frying
FILLING-
1 cup Fresh ricotta
3 Eggs
½ cup Grated Caciocavallo
6 Salt-packed anchovies,
Headed, gutted and roughly
Chopped
1 bunch Italian parsley, finely
Chopped to yield 1/4 cup
⅛ teaspoon Freshly ground nutmeg

Directions

TO PREPARE PASTA:

Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes.

TO PREPARE FILLING:

In a large mixing bowl, blend together ricotta, eggs and grated cheese with hands. Add chopped anchovies, parsley and nutmeg and mix roughly, about 1 minute.

TO ASSEMBLE:

Form golf ball-sized pieces out of dough. On a floured work surface, roll out dough to 3½-inch to 4-inch circles. Place a scant tablespoon of filling in center of each circle and fold to half moon, moistening between the edges with a little flour. Heat ½ cup Pomade oil in a 12-inch to 14-inch sautJ pan over medium heat and cook 3 or 4 at a time until golden brown on both sides. Serve immediately.

Yield: 4 servings

MOLTO MARIO SHOW #MB5667

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