Roll of stuffed egg pasta
Bundles of peppers and anchovies
ingredients
servings
5
Type 00 wheat flour
70 grams
Butter
20 grams
Eggs
2 unit
Anchovies
5 fillets
Salt
to taste
Pepper
to taste
Nutmeg
to taste
Mozzarella cheese
1 half
Garlic
1 wedge
Basil
3 leafs
Extra virgin olive oil
to taste
Tomato pulp
300 grams
Roman pecorino cheese
20 grams
Red peppers
3 unit
Semiskimmed milk
100 mL
first courses from Italy - Campania
Bundles of peppers and anchovies
Bundles of peppers and anchovies
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fagottini buonisssimi to try at least once in life!
preparation
step 1
Prepare the crepes with milk, butter, flour, eggs, water, salt and nutmeg. Grease a non-stick pan and pour the mixture into small crepes
step 2
In a pan with a little oil and a clove of garlic, melt the anchovies fillets and add the previously peeled peppers. Add flavorings to taste.
step 3
On the side prepare a sauce that will accompany the bundles.
step 4
In the center of the crepes insert a spoon (or two according to its size) of peppers. Add a slice of mozzarella (or provola) and close the four sides forming the bundle
step 5
Place the bundles with the flaps folded underneath in a pan on the bottom of which the tomato will be spread. cover with a little oil and grated pecorino. Bake for a few minutes, about 10-15 to 200 gr
step 6
I brushed the fagottini with pesto and covered with sauce. This time I did not use the pecorino as it may not please everyone .... I love it!
