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DIEPBRAAI TORTELLINI

DIEPBRAAI TORTELLINI

“Feta cream en black pepper cream” – bedien met tamatie en kruie sous.

  • Pasta deeg:
  • 2 koppies meel
  • 2 eiers
  • 1 eier geel
  • 3 eetlepels olyf olie

Rol deeg deur pastamasjien om regte dikte te kry, no 7 – 5.
Druk sirkels uit. Vul met vulsel van jou keuse. (feta, peper, room wat ons gedoen het)
Vou in tortallini vorms, seël met eier.
Rol in meel en braai in warm olie.
Bedien met tamatie kruie sous, of sous van jou keuse.

Resep en foto: Monique en Cecil Dunhin

Note:  to fold the TORTELLINI
Place 1 teaspoon of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape.
Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. –

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