Mushroom panzerotti
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2–4
- Dietary
- Dairy-freeNut-free
A savoury filled pasta that is served with a tasty vegetable sauce.
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
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.
