Cappieddi i Patel
Instructions
Prepare the usual mixture of flour and eggs, roll the dough and cut it into small squares that foggerete in the form of tricorn.
Make the dough slightly dry, then lessatela, sgocciolatela al dente and dress with a pork sauce or lamb with a tomato sauce with basil, sprinkle of grated pecorino cheese.
Ingredients and dosing for 4 persons
- 500 g of flour
- 5 eggs
- Salt
- 100 g of grated pecorino cheese
- Lamb ragù (or pork sauce)