Drive away with green broad beans and ricotta
126 recipes
Pizzette sfoglia!
ingredients
servings
4
Puff pastry
400 grams
Tomato pulp
100 grams
Capers
1 spoon
Oregano
1 teaspoon
Salt
to taste
Fontina cheese
100 grams
Eggs
1 unit
starters from Italy - Sardegna
Pizzette sfoglia!
Pizzette sfoglia!
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The favorite snack of Cagliari!
preparation
step 1
We cut the cheese into cubes, season the sauce with salt and oregano and open the puff pastry. Roll out and cut the circles with the 9 cm coppapasta.
step 2
We arrange the circles obtained on the pan lined with parchment paper, season with a teaspoon of heap, three or four cubes of cheese, 2 capers and if we use the anchovies, brush the edges with the beaten egg.
step 3
We close the edges well with a small circle of dough, pressing on the edges to seal and create a smaller circle with the smaller measure coppadot (my 7 cm), without cutting the dough, we just have to leave a mark. Brush with the egg.
step 4
It would be ideal to cook them in a ventilated oven at 200 ° for about 10 minutes, if you do not have it in a static oven at 190 ° to browning. They are crumbly, delicious, ideal for buffets or for a different dinner, or even for a snack!
