Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2–4

From Saturday Kitchen
Ingredients
For the panzerotti
- 1 tbsp olive oil
- 3 portobello mushrooms, finely chopped
- 2 onions, finely chopped
- vegetable oil, for deep frying
- 2 tbsp diced black olives
- 1 tsp chopped fresh thyme
- 2 anchovies, finely chopped
- 12 fresh pasta squares, about 12x12cm
- 1 free-range egg, beaten
For the sauce
- 2 tbsp olive oil
- 1 red onion, diced
- 1 garlic clove, chopped
- 1 red pepper, diced
- 1 courgette, diced
- 2 fresh tomatoes, seeds removed and chopped
- few fresh basil leaves
- salt and freshly ground black pepper
Method
To make the panzerotti, heat the olive oil in a frying pan and cook the mushroom and onion until softened and caramelised. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the onion mixture with the olives, thyme and anchovies in a bowl. Place the filling in the centre of each pasta square, fold into triangles and seal the edges with egg wash. Fry for 2 minutes or until golden. Transfer to kitchen paper to drain.
To make the sauce, heat the oil in a frying pan and sweat the onion and garlic for 10 minutes. Add the pepper and courgette and continue to cook for another 10 minutes. Add the tomatoes and cook for another 5 minutes. Stir in the basil and season with salt and pepper.
Serve the panzerotti in bowls with the sauce on the side.