Inserted by Rosa Rizzo the

For this recipe there is no need for the balance, it will be enough to use a simple cup. Using a large cup like the one to have breakfast, it will come out about 10 / 12 soft.

Ingredients for browsing

1 cup of milk (or water)

1 cup ofMixture for Pasta Mulino Marello

1 tablespoon abundant of butter

1 teaspoon of salt

For the stuffre


a mozzarella or strand cheese



mozzarella or filming cheese

baked ham


-2 eggs

-gluten-free pangrated


In a pentolina add the cup of milk, butter and salt and bring to a boil.

As soon as the milk has reached the boil shut down the fire and add all of a shot the flour by stirring quickly, so as not to form lumps.

Let cool.

Once intimidated past the dough on a spianatoia infarcted and started working on it trying to get a smooth and homogenous dough.

Stall the pan by creating a browse of about 2-3 mm.

With a glass or a topped cutter of the circles.

At the centre of these circles are stuffed with mozzarella, sugo, basil or with ham and mozzarella. Close every soft on on himself, giving him a form of " crescent ", seal the edges with a fork or simply with your fingers.

Finally pass every soft in the beaten eggs and then into the pangrated.

You can decide to fry them, freeze them or make them to the oven.

I fried them, but they get very good and crispy even in ventilated oven at 170 degrees for about 15 -20 minutes

Recipe in collaboration with Francesca Della Ventura

Instagram : @ispo_cesca