{"id":2795,"date":"2023-07-30T01:24:49","date_gmt":"2023-07-29T23:24:49","guid":{"rendered":"https:\/\/www.masseriamirogallo.it\/?page_id=2795"},"modified":"2023-09-01T19:10:26","modified_gmt":"2023-09-01T17:10:26","slug":"fagottini-ripieni","status":"publish","type":"page","link":"https:\/\/www.masseriamirogallo.it\/en\/fagottini-ripieni\/","title":{"rendered":"Filled dumplings"},"content":{"rendered":"
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FILLED BUNTONS<\/h1> <\/div> <\/div><\/div>
With aubergine sauce and mozzarella<\/h6> <\/div> <\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n\n\t
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Ingredients:<\/h1>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n\n\t
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For the fresh pasta:<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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2 eggs;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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200 g of 00 flour;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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a pinch of salt.<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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For the stuffing:<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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Mirogallo aubergine sauce;<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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mozzarella to taste (one of 125 g).<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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For the stuffing:<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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Mirogallo aubergine sauce<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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spolverata di ricotta salata grattugiata;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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fresh basil.<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
Visit our ready-made aubergine sauce<\/span>\n \n <\/svg> <\/span> <\/a><\/span><\/h5><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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Recipe process<\/h1>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Prepare the fresh pasta by mixing the eggs with the flour and a pinch of salt in a bowl;<\/h2>\n<\/div>
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Work on the pastry board until you obtain an elastic and smooth dough;<\/h2>\n<\/div>
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Leave to rest covered for 1\/2 hour;<\/h2>\n<\/div>
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Cut the mozzarella into cubes;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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01<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Roll out the thin sheet with a rolling pin;<\/h2>\n<\/div>
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Take a baking dish and cover the bottom with a bed of aubergine sauce;<\/h2>\n<\/div>
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Preheat the oven to 200 degrees;<\/h2>\n<\/div>
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With a pasta cutter, cut out squares of dough measuring approximately 8\u00d78 cm and thin them quickly with a rolling pin;<\/h2>\n<\/div>
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Take a square and place it on the palm of your hand and stuff it in the center with 1 teaspoon of aubergine sauce and 2 cubes of mozzarella;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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02<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Close it in bundles with the other hand by making the opposite sides adhere to each other by pressing the dough well;<\/h2>\n<\/div>
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Proceed until the dough is finished;<\/h2>\n<\/div>
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Arrange all the dumplings in the pan with the sauce and bake them for 15 minutes;<\/h2>\n<\/div>
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Serve hot with a sprinkling of grated ricotta salata and fresh basil.<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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03<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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Filled dumplings<\/h2>\n\t<\/div>\n<\/div>\n\n\n\nPlay Video<\/span><\/path> <\/svg><\/span><\/span><\/span><\/a>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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\n \"\"\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>","protected":false},"excerpt":{"rendered":"FAGOTTINI RIPIENI Con sugo di melanzane e mozzarella Ingredienti: Per la pasta fresca: 2 uova; 200 g di farina 00; un pizzico di sale. Per il ripieno: Sugo di melanzane...","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2795","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/comments?post=2795"}],"version-history":[{"count":6,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2795\/revisions"}],"predecessor-version":[{"id":3212,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2795\/revisions\/3212"}],"wp:attachment":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/media?parent=2795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}