Ingredients

  • 250 grams flour
  • 1 teaspoon yeast
  • 1 teaspoon salt
  • 1 ½ teaspoons olive oil, extra virgin
  • 55 ml milk
  • 70 ml water, warm
  • 56 fresh sage leaves
  • 500 ml olive oil

Directions

1. Make bread dough. Add flour/water as necessary. Let rise.
2. Punch down, run through pasta maker to next to thinnest setting, #5.
3. Cut rounds with 2 1/2" cookie cutter. Place sage leaf in center and top with another round of dough. Pinch together as in ravioli.
4. Heat 1-2" olive oil in sauté pan until shimmering. Fry rounds until golden brown. Drain on paper towels. Serve immediately.
5. Filling can be most anything: tomatoes, cheese, meat....

Notes
I heard about this recipe while in Umbria from Jennifer and Lawrence who participated in cooking class our 3rd day. I am guessing on bread dough quantities and amounts.


Keywords
Umbria, Italy
MacGourmet downloadFried Filled Bread. To import, drag image to your MacGourmet recipe box.