162. Fritto di Pasta Ripiena

Stuffed Fritters

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

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