Fagotto Napoletano
TM5 TM6

Fagotto Napoletano

4.4 (10 ratings)

Ingredients

Teig

  • 80 g Olivenöl, nativ
  • 200 g Wasser
  • 20 g frische Hefe
  • 1 Prise Pfeffer, gemahlen
  • 1 TL Salz
  • 500 g Weizenmehl

Füllung

  • 50 g Pecorino, in Stücken (3 cm) (optional)
  • 100 g Scamorza, in Stücken (2-3 cm)
  • 50 g Weisswein, trocken
  • 250 g rohe Salsiccia, ohne Haut, in Stücken (2-3 cm)
  • Weizenmehl
  • 20 grüne Oliven, entkernt
  • 1 Pflaumentomate, in Würfeln (1 cm)
  • 4 frische Basilikumblätter, gewaschen und gut abgetropft
  • 1 EL Olivenöl, nativ
  • 1 Eigelb, verquirlt

Nutrition
per 1 Portion
Calories
1983 kJ / 474 kcal
Protein
17 g
Carbohydrates
49 g
Fat
24 g
Fibre
3 g

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