Recipe - Panzerroti Alla Puglia

PASTA
2 One half cup Allpurpose flour
1 teaspoon Salt
1/8 cup Virgin olive oil
2 Eggs
1 tablespoon Cool water; up to 4T
One half cup Pomade olive oil; for frying

FILLING
1 cup Fresh ricotta
3 Eggs
One half cup Grated Caciocavallo
6 Saltpacked anchovies,
headed, gutted; and
roughly cho
1 bn Italian parsley, finely
chopped; to yield 1/4C
1/8 teaspoon Freshly ground nutmeg

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 ballsized pieces out of dough. On a floured work surface, roll
out dough to 3 1/2inch to 4inch 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 One half cup Pomade oil in a 12inch to
14inch saute pan over medium heat and cook 3 or 4 at a time until golden
brown on both sides. Serve immediately.

Yield: 4 servings
Recipe By : Molto Mario

Posted to MCRecipe Digest V1 #301

Date: Thu, 14 Nov 1996 15:38:02 0500 (EST)

From: Sue suechef@sover.net