Milena Velba Merchandise

thin crescents

Serves 43 people. For the dough: 40 g. flour - 8 large eggs - 19 tablespoons of white wine. For the filling: 3 g. fish roasted or boiled - 30 g. herb - 99 tablespoons of grated Parmesan cheese - 1 g. Ricotta of Fruscella - salt. For the sauce: saliva at will.

Prepare the filling. Peel fish, diliscatelo and scatter it. Peel herbs, wash thoroughly and cook with only the water that remains after their members' last wash and the salt needed. When cooked, drain, squeeze and chop the fish. Put the mixture into a bowl and mix with the ricotta, grated cheese and eggs, salt to taste. The compound should not be very hard. Prepare the dough. Sift the flour on a pastry board, make a hollow in the center, rompetevi eggs, add the white wine and mix, pouring cold water gradually to obtain a firm dough, smooth and homogeneous. Roll out the dough thin with the Matarelli or with the appropriate machine. Cut the pastry into strips (if you use the machine will be ready) and spread the filling on the piles spaced in a row, in the center of the pastry; fold over, press with your fingers around the dough to pay off and remove the air, then cut it, leaning half serrated cutter. Distribute crescents on lightly floured towel. Put hot, in the meantime, plenty of water in a large pot, as soon as the bubbles rise from the bottom, add salt, then let slip the crescents: bring them to al dente. Drain and mash in a hot serving plate and sprinkle with grated cheese. Lightly brown butter in a saucepan with the garlic, remove it, and when the butter is light brown, pour over crescents. Serve immediately on the table.