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Neapolitan leaf

ingredients

servings

12

Red tomatoes

500 grams

Iodized salt

2 pinches

Extra virgin olive oil

2 spoons

Bufaline, Buffalo mozzarella DOP from Campania

250 grams

Puff pastry

540 grams

single courses from Italy

Neapolitan leaf

Neapolitan leaf

vegetarian with gluten with lactose with good fats

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Neapolitan leaf

The classic Neapolitan salad cake

Neapolitan leaf step 1

step 1

Turn on the oven at 200 degrees Coated paper oven a rectangular mold

Neapolitan leaf step 2

step 2

Place the first roll of pasta on the mold and the second, cover it with a sheet of paper oven and pour a handful of dried pulses into the bake oven

Neapolitan leaf step 3

step 3

Bake oven ventilated for 20 minutes Wash and cut in half the tomatoes Clean the mozzarellines

Neapolitan leaf step 4

step 4

Pour the slices, remove the legumes and the oven paper, place the tomatoes and mozzarella seasoned with salt and oil and bake again for another 20 minits

Neapolitan leaf step 5

step 5

Fork and serve, the fried leaves crisp for a couple of days with the double brow

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