Panzerotti is a unique Napoletan dish that was imported to Rome in the 1700. This recipe is featured on our Rome Cookery Holiday. Our venue is located about 30 minutes outside the city of Rome. If you have any queries regarding our Cookery Course in Rome, please don't hesitate to get in contact with us, or you can also order our 2009 Brochure online.

Ingredients
- 500g Durum Flour
- 6 Eggs
- 400g thick Bolognese Sauce
- Frying Oil
- Salt

Instructions

• To make a dough simply mix the flour, eggs, a table spoon of oil and a pinch of salt together
• Work it with your hands until you get a soft and homogeneous dough
• Wrap the dough in a clean cloth and let it stand for half an hour
• Then roll the dough out with a rolling pin and get very thin leafs, from which we'll get rounded shapes using a pasta roll-knife, approximately 8cm in diameter
• Put some Bolognese sauce on top of each round piece of dough and wet all the edges with warm water using your fingers or a brush
• Fold the circles so you get the shape of a half-moon filled with the Bolognese sauce
• Press firmly on the edges to seal the Panzerotto
• Deep fry in frying oil, don't fry them all together, use a large frying non-stick pan
• The Panzerotti are ready once they are golden and crispy

For further information on Flavours Cooking Holidays in Rome, please visit: www.flavoursholidays.co.uk/rome-region