Mushroom panzerotti

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2–4


By Matt Tebbutt
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
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