Mushroom panzerotti recipe
 A savoury filled pasta that is served with a tasty vegetable sauce. 1 tbsp olive oil3 portobello mushrooms, finely chopped 2 onions, finely choppedvegetable oil, for deep frying2 tbsp diced black olives1 tsp chopped fresh thyme2 anchovies, finely chopped 12 fresh pasta squares, about 12x12cm1 free-range egg, beaten 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 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 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 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. 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 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. 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. Serve the panzerotti in bowls with the sauce on the side.