Difficulty: Easy - for beginners
5 cups all-purpose flour
2 teaspoons salt
1/2 cup extra virgin olive oil
4 large eggs
2 cups fresh ricotta, drained
2 large eggs
1 cup grated caciocavallo cheese (can be substituted with mozzarella or provolone)
6 salt-packed anchovy fillets, rinsed, drained and finely chopped
1/4 cup finely chopped fresh Italian parsley
1/4 teaspoon freshly grated nutmeg
1 cup extra virgin olive oil
Prepare the pasta:
In a large bowl, stir together the flour and salt. Add the olive oil, stirring with a whisk. Add the eggs and mix with your hands until the mixture forms a sticky dough. Add about 4 Tablespoons cool water, 1 Tablespoon at a time, until the dough stays together. Knead on a lightly floured surface for 5 to 8 minutes, until elastic. Cover and allow to rest of 15 minutes.
To prepare the filling:
Combine the ricotta, eggs, cheese, anchovies, parsley and nutmeg in a large mixing bowl and stir until evenly mixed.
To assemble to panzerotti, form about 15 golf-ball-sized pieces of dough. On a floured work surface, roll out each ball to form a 14 cm-15 cm (5 1/2- to 6- inch) round. Place 1 Tablespoon of the filling in the center of each round, and fold the dough to form a half-moon, moistening between the edges with a little water to seal them.
Heat the oil in a 30 cm-35 cm (12- to 14-inch) saute pan over medium heat, and cook the panzerotti, 3 or 4 at a time, until golden brown on both sides. Serve immediately.
Makes approximately 15 panzerotti; serves 8 to 10 as a first course.