-
1
For the dough: Combine the flour and salt in a large bowl.
-
2
Make a well in the center of the flour, then pour the olive oil and about 1 cup of lukewarm water.
-
3
Using a wooden spoon, stir the ingredients until they combine to form a dough, adding a little lukewarm water if necessary.
-
4
Knead the dough on a lightly floured work surface for 10 minutes.
-
5
Let rest for 10 minutes.
-
6
In the meantime, in a bowl, pour extra-olive oil over the ricotta.
-
7
Sprinkle with salt, pepper and parsley.
-
8
Mix until soft.
-
9
Add more oil, if necessary.
-
10
Divide the dough into 3 equal portions.
-
11
Using the widest opening of a manual pasta rolling machine, roll each portion into a piece 3 feet long, about 4 inches wide and 1/16th of an inch thick.
-
12
If you do not have a pasta roller, you can also use a lightly floured rolling pin.
-
13
It is easiest to roll and stuff one portion at a time, rather than rolling all three before stuffing.
-
14
For each strip of dough, place rounded teaspoons of ricotta 1-inch from the edge of the lengthwise side of dough, spacing the ricotta about 2 inches apart.
-
15
For the first strip of dough, sprinkle the ricotta mounds with the freshly grated Pecorino.
-
16
With the second strip, sprinkle with the chopped mint.
-
17
Grate the bottarga evenly over the third.
-
18
Fold the dough in half lengthwise, covering the ricotta-filled portion to the edge, as if you were folding a blanket.
-
19
Using your fingers, press on the edges of the dough to seal the outside edge.
-
20
Press also in-between the mounds of ricotta to create individual ricotta portions.
-
21
Using a sharp knife or a serrated pastry cutter, cut around each mound of ricotta, making 2-inch squares.
-
22
Place the panzerotti on a lightly floured baking sheet, uncovered.
-
23
Make the remaining doughnuts, sprinkling the mint over the second batch and grating the bottarga over the third.
-
24
They can rest for 1 hour.
-
25
Fill a deep pot no more than halfway with extra-virgin olive oil.
-
26
Heat oil over medium-high heat until it reaches a temperature of 350 degrees F. The oil should remain at or around this temperature throughout the cooking process.
-
27
Working in batches of 6, fry the panzerotti until golden brown.
-
28
Use a slotted spoon or spider to gently drop the doughnuts into the water, being careful not to splatter the hot oil.
-
29
Using the same spoon or spider, remove the finished doughnuts to a plate lined with paper towels.
-
30
Drain on paper towels as they cook.
-
31
Serve immediately.
