Donzelline Ripiene Di Acciughe Salate

Small Pastry Rissoles With Anchovies in Brine

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


The pastry is made with ½ lb. of flour, just over 1 oz. of butter, a little milk, and a pinch of salt. It must be well kneaded and allowed to stand for 30 minutes. It is then divided in halves, and each half rolled out thinly. On one sheet of pastry, the anchovies, well washed, boned and chopped, are spread and covered with the other sheet of pastry. The pastry is cut into almond shapes with a pastry cutter, and these are fried in very hot oil.