This recipe is a classic in my family since I have memories. As cumbersome and tiring, especially for extending the mass, only did once or twice a year, when we had some holidays and eager. Now for several years so we did not proposed to recover the tradition. It was a whim and it is so pleasant memories to compensate for the effort.
Ingredients:
1.5 kg of flour salt
100 gr.
lard 1 cup white wine ½
1 kg of peeled whole tomatoes 1 kg tin of tuna
crumbled pepper ½ kg Olive oil
Preparation :
The dough: Place flour in a volcano on the marble making a hole in the center. Put salt. Place the lard in the center and the fingers go crumbled and mixed with the flour. He joined the white wine slowly until dough band that comes off the base. Make a ball, cover with a cloth and let stand one hour.
The filling: In a pan place a little oil and when hot add the canned tomatoes (whole peeled), flaked tuna and red pepper cut into small pieces. Leave over low heat a few minutes dissecting the tomato with the help of a wooden spoon. Add salt and sugar. Allow to cool.
With the help of a roller to stretch the dough, cut desired diameter circles (I use a mold that cuts the dough and on the other side closes, leaving a rather funny, just before stuffing the punches, the folding and came a fork a closed and sealed), put the filling into the center and close the dumplings.
Once the dumplings come to be fried in a pan with plenty of oil and shall be placed in a tray with absorbent paper.
I prefer to eat them when they are cold and even the next day, but each decision.
For the first time I have four frozen before frying to see the results within a few days. We'll see ....
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