This is a typical recipe from Sardinia, and is not to be confused with the well- known Argentinian dish called empañadas. Pastry fritters are filled with cooked meat, porcini mushrooms, sun-dried tomatoes, peas, onion and garlic, then deep-fried. The fritters can be made in a variety of different sizes, and using all kinds of ingredients, including grated pecorino cheese, cured meats, or fresh fish - they work particularly well with small eels.
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