Really Faint Line Thc

Cipolletta stuffed crust pastry

Here is another recipe "extrapolated" from the magazine " Italian Cuisine " (n. 1 January 2002). Among the ingredients of the original recipe is the desalted cod, I used frozen hake:-P

Here I report the recipe (almost) original.

Ingredients (for 10 persons): 400 g hake

a roll of puff pastry

3 large onions 2 shallots, capers

egg to brush

butter dry white wine salt

Time needed: about 2 hours

Peel the onions, slit deeply at almost the center, but do not split in half, then let them boil for about 20 '; drain.

In a surface prepared with chopped scallions, fried with some butter and a tablespoon of capers, cook for whiting, moisten with a glass of white wine and let simmer for about 10 ', the objective must be dry, like a mash well blended.

Browse the onions have cooled down.

Take spoonfuls of the nose, made the dumplings and wind in the leaves of onion wider: you will get at least 10 "onions."

Roll out the pastry, pennellatela beaten egg then cut it into strips as there are so many onions, large enough to wrap, exposing the ends. Pennellatele egg, then arrange them on a baking sheet covered with parchment paper and cook at 190 degrees for 20 ' around; sfornatele accommodated then serve hot on a serving plate.