Panzerroti alla Puglia

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: servings
LEVEL: Easy

ingredients

  • PASTA
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/8 cup virgin olive oil
  • 2 eggs
  • 1 to 4 tablespoons cool water
  • 1/2 cup Pomade olive oil, for frying
  • FILLING:
    • 6 salt-packed anchovies, headed, gutted and roughly chopped
    • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
    • 1/8 teaspoon freshly ground nutmeg
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    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 3 1/2-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 1/2 cup Pomade oil in a 12-inch to 14-inch saute pan over medium heat and cook 3 or 4 at a time until golden brown on both sides. Serve immediately.

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