Advertisement
162. Fritto di Pasta Ripiena
Stuffed Fritters
Preparation info
- Difficulty
Easy
Appears in
Method
Use the dough described in recipe 212 or the puff-pastry dough described in recipe 154, roll out to the thickness of a scudo,32 and cut it into disks with scalloped edges of the
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe