Panzarotti

THESE things were GOOOOOOOOD. The one caveat is that you eat them fresh and hot. after they cool to room temp, they become a little chewy and the mushroom flavor seemed to dissipate.

If you are still wondering what these are, they are a bread like ravioli. Instead of pasta, think unbaked bread dough. The filling can be anything. In our case if was wild mushrooms and marscapone.

But....Deep fry these little guys in olive oil at 375, and you'll have something done right. the bread finishes to make a nice toasty outside, with a little chewy-ness inside. And then, that mushroom marscapone combo is a perfect balance. Drain on paper towel until they cool to edible temp (that marscapone gets HOT! Trust me!)

Now, just don't wait too long.

These to make again.