And now you go after the sweet and savory, a proposal for a really tasty hot and cold food does not change the taste! These dumplings are stuffed pizza as you like (even a handy Empty fridge like it) ... I have paired with ricotta cheese and smoked cheese peppers very well but there WOULD BE eggplant or tomatoes in short, I recommend you try it because it's just too tasty!
dumplings
For the pizza dough (for 2 parcels)
400 g of flour 0 (Molino Rossetto pizza) 180
water 1 teaspoon salt
Middle
cube of yeast 2 tablespoons of extra
½ teaspoon sugar
Dissolve yeast in warm water and pour everything into the basket of bread machine and start the program only dough and let rise in the tube for 2 hours.
For the filling 300 g ricotta 200 g
provola
2 roasted peppers peeled and cut into strips
Salt Pepper Oil
clean after they are roasted peppers (if desired there are already canned roasted peppers that are fine). Cut into thin slices provolone, crumbled ricotta. After the dough is leavened divide it into 2 parts, roll it out with a rolling pin on floured surface to form two long rectangles and just wide. Distribute the crumbled cheese in the center of each dough then place the slices of provolone and peppers. Season with a pinch of salt, pepper and some oil, fold the edges of the rectangles to the inside and then wrap each piece of dough in two lengthwise, forming dumplings. Sealed bene i bordi e disponeteli su di una placca rivestita con carta forno e cuocete a 200 gradi per circa 15/20 minuti, fino a quando la pasta sarà diventata bella croccante e dorata. Potete servirli sia cosi che tagliati a fettine accompagnati da una bella insalata fresca.
Colgo l'occasione di questi fagottini sfiziosi per partecipare al contest di La cucina di quanto basta QB dal titolo "Il panino nella coppa" dedicata ai mondiali di calcio e alle sfizioserie da mangiare guardando le partite...credo che siano molto adatti!!
