Bauletti Stuffed With Buffalo Mozzarella With Friarielli

Preparation:

Preparation: Mix the flour with the egg, roll out the thin sheet with the special machine, cut it into squares and place a small piece of mozzarella in the center of each square. Close, form the trunks and fry them in deep boiling oil. In the meantime, sauté the friarielli in a pan with the oil and chilli pepper and season with salt and pepper. On the side, blend the dried tomatoes with a little water and a drizzle of oil. Coat the bauletti with the sun-dried tomato pesto and serve them alongside the friarielli.