Buricche with Eggplant Filling

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Pastry for Buricche
1 cup olive oil
1 cup water
plain flour
pinch of salt
Eggplant Filling
1 large finely chopped eggplant
1/2 pound peeled, chopped tomatoes
3 tablespoons chopped parsley
1 large chopped onion
1 cup olive oil
salt and pepper

For the Buricche
1. Put some flour in a large mixing bowl. Keep more flour handy. Make a hollow in the middle of the flour.

2. Warm water with oil and salt in a small saucepan. When the water is warm, pour it into the middle of the hollow in the flour. Knead into a smooth firm ball, adding more flour if necessary.

3. Cover with town and let it rest 30 minutes. Flatten pastry with rolling pin and roll it out into a thin sheet (about 5 millimeters).

4. Keep work surface and rolling pin well floured.

5. Cut pastry into round shapes with biscuit cutter or square shapes with a knife.

6. Put filling in the middle; fold each shape in two; pinch firmly all around; bake on baking tray sprinkled with flour.

For the Eggplant Filling
1. Heat oil, add onion, and fry. 3. Put mashed mix into sieve or colander and drain. 4. Fill buricche and either fry or bake.

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