Ingredients for 4 people
- 400 ml of Armando datterini tomato puree
- 2 small eggplants
- 2 pinches of salt
- 160 g of provola cheese
- 240 g of 0 flour
- 240 ml of milk (or water)
- 40 g of butter (or a tablespoon of oil)
Heat the milk with the salt and butter. When it almost boils, remove the pan from the heat, add the flour, and stir until the milk has completely absorbed it.
Transfer the mixture to a work surface, shape it into a ball and let it rest for 10 minutes.
Now divide it into 5 balls, roll them out until you obtain discs of about 10 centimeters and fill them with the Armando cherry tomato puree, the provola cheese cut into small pieces and the pan-fried aubergines.
Close into a half-moon shape, trim the edges and press them with a fork.
You can bake the Sorrisini in the oven or dip them in beaten egg, then in breadcrumbs and finally fry them in boiling seed oil.
