| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/8 |
c |
Virgin olive oil |
| 2 |
|
Eggs |
| 1 |
tb |
Cool water; up to 4T |
| 1/2 |
c |
Pomade olive oil; for frying |
| 1 |
c |
Fresh ricotta |
| 3 |
|
Eggs |
| 1/2 |
c |
Grated Caciocavallo |
| 6 |
|
Salt-packed anchovies, headed, gutted; and roughly cho |
| 1 |
bn |
Italian parsley, finely chopped; to yield 1/4C |
| 1/8 |
ts |
Freshly ground nutmeg |
INSTRUCTIONS
PASTA
FILLING
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.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 15:38:02 -0500 (EST)
From: Sue <suechef@sover.net>
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