| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1 | t | Salt |
| 1/8 | c | Virgin olive oil |
| 2 | Eggs | |
| 1 | T | 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 | Italian parsley, finely | |
| chopped to yield 1/4C | ||
| 1/8 | t | Freshly ground nutmeg |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1911
Calories From Fat: 427
Total Fat: 48.3g
Cholesterol: 1006.3mg
Sodium: 3702.7mg
Potassium: 1652.7mg
Carbohydrates: 263.6g
Fiber: 16.6g
Sugar: 3.7g
Protein: 100.5g