Panzerroti alla Puglia

• 2 -1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/8 cup virgin olive oil
• 2 eggs
• 1 to 4 tablespoons cool water
• 1/2 cup Pomade olive oil, for frying
• 1 cup fresh ricotta
• 3 eggs
• 1/2 cup grated Caciocavallo
• 6 salt-packed anchovies, headed, gutted and roughly chopped
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 1/8 teaspoon freshly ground nutmeg

1. Stir together flour and salt and add olive oil, stirring with a whisk.
2. Add eggs and mix with hands until sticky.
3. Add water 1 tablespoon at a time until dough stays together.
4. Knead 5 to 8 minutes until pliable.
5. Cover and allow to rest 15 minutes.
6. TO PREPARE FILLING:
7. In a large mixing bowl, blend together ricotta, eggs and grated cheese with hands.
8. Add chopped anchovies, parsley and nutmeg and mix roughly, about 1 minute.
9. TO ASSEMBLE:
10. Form golf ball-sized pieces out of dough.
11. On a floured work surface, roll out dough to 3 1/2-inch to 4-inch circles.
12. Place a scant tablespoon of filling in center of each circle and fold to half moon, moistening between the edges with a little flour.
13. 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.
14. Serve immediately.

allpurpose, salt, virgin olive oil, eggs, water, olive oil, fresh ricotta, eggs, grated caciocavallo, salt, italian parsley, freshly ground nutmeg

Taken from www.foodnetwork.com/recipes/mario-batali/panzerroti-alla-puglia-recipe.html (may not work)