The shrimp dumplings (fagottini ai gamberetti)

the SHRIMP DUMPLINGS INGREDIENTS 07762 100 g of flour, 1 egg, 70 g of shrimps, leek, 1 100 g fillets of sole, 4 ripe tomatoes, tarragon, extra virgin olive oil, frying oil, salt, pepper.

Knead the flour with the egg and salt, working with energy.

Cover the dough and let it rest.

1 tomato, skinned, discard the seeds and cut the flesh into small cubes.

Clean the leeks and keep aside 3-4 long leaves.

Cut to thin the remaining rings and let it wither with 2 tablespoons of olive oil.

Add the tomatoes, stir chopped, sole and prawns and cook stirring often until shrimp have changed colour.

Add salt and pepper.

Let cool.

Cut the leaves into strips of Leek.

Roll the dough into a thin sheet made of quadrattini of about 8 cm.

Place in the center of each a bit of stuffing, close to package and linked with Leek leaves.

Heat oil and friggetevi of parcels.

Let them dry on paper and serve hot with tomato wedges seasoned with olive oil and tarragon.