Panzerotti Pugliesi

Recipe excerpted from “Molto Batali” (Ecco, 2011).

• Pasta:
• 5 cups all-purpose flour
• 2 teaspoons salt
• 1/2 cup extra virgin olive oil
• 4 large eggs
• Filling:
• 2 cups fresh ricotta, drained
• 2 large eggs
• 1 cup grated caciocavallo cheese
• 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 51/2- 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 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 10 as a first course.

Per serving: 690 calories; 46 g fat (12 g saturated fat; 60 percent calories from fat); 50 g carbohydrates; 166 mg cholesterol; 702 mg sodium; 20 g protein; 2 g fiber.

25 minutes to make