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 … Continue Reading →