Fagottini alla napoletana

Fagottini alla napoletana
Fagottini alla napoletana 5 1 Stefano Moraschini


Let thaw the puff pastry at room temperature.

Meanwhile, wash and dry the tomatoes (preferably both of the same size) and thinly sliced mozzarella.

As soon as the pasta is defrosted place the dough on the floured table top and, with a knife, cut in half horizontally to make 2 layers of dough thinner.

Now roll out the first, always on the floured work surface into a very thin sheet and cut out this discs of about 10 cm in diameter.

On each diskette you put before the slice of mozzarella, lightly salandola, then the slice of tomato, which was also slightly salty, an anchovy fillet and a pinch of oregano.

Roll out now another layer of dough into a sheet of the same thickness of first and ricavatevi many diskettes.

Wet the edges of all the discs with water and place the blank discs over those fillings, pressing the edges with your fingertips so that the flaps of dough sticking well.

If you want you can then pass all the edges with the notched wheel from ravioli, to form a zigzag outline.

Brush the parcels thus obtained with the egg yolk, beaten with two tablespoons of water, and place on a greased oven plate.

Cook for about 30 minutes at 200 degrees, so that the surface take a nice golden color.

Serve dumplings warm.

Fagottini alla napoletana

Calories calculation

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Ingredients and dosing for 4 persons


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