Veal Sgonfiotti
Recipe second for 4 people based on Veal - cooking method fried.
Preparation:
Preparation: For the filling: add the minced onions, garlic and chilli pepper to the meat. In a saucepan, heat the butter and brown the mixture, stirring constantly. Let it cool, add the minced hard-boiled eggs, the chopped olives, the soaked and squeezed raisins, the salt, pepper and oregano. Roll out the defrosted dough and with a small mold cut many disks with a diameter of about 10 centimeters. On each one put a little stuffing. Brush the edges with beaten egg, fold the disk in half and seal by pressing the dough well. Fry these sgonfiotti in hot oil and remove them when the pasta has taken on a nice golden colour. Serve them. Accompanying wines: Lison Pramaggiore Cabernet DOC, Rosso Di Montalcino DOC, Cirò “Classico” DOC.
Ingredients:
Ingredients: 1 Package Frozen Puff Pastry - 250 G Minced Veal - 60 G Butter - 2 Boiled Eggs - 2 Onions - 1 Garlic Clove - 1 Chili Pepper - 8 Green Olives - 50 G Sultana Raisins - 1 Egg - Olive Oil - Salt and pepper
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