The filling reminds sauce for pasta with sardines and Sicilian I liked the idea. I have tried both the version with the ricotta is the one with the breadcrumbs, and honestly prefer the former. It 's a starter to do when you have guests, very scenic and tasty.
Saccottino of phyllo pastry with anchovies and fennel
Makes 4 servings
200g phyllo pastry 100g ricotta or
50/60gr
300g breadcrumbs 1 bunch fresh anchovies
fennel
30g of toasted pine nuts 30g raisins
20 grams of melted butter
extra virgin olive oil salt and pepper
Preparation Preheat oven to 180 degrees. First, put the raisins in warm water to soften. Meanwhile
to clean flavor of the anchovies and coarsely chopped in a pan with a little oil, salt and pepper and fennel tritato.In another frying pan toast the bread crumbs with a little olio.Spadellare for 5 minutes no more after away from fire add the drained raisins and pine nuts, and then raffreddare.Ricavate phyllo dough from 16 squares of 20 cm per side, each overlay 4 sheets brushed with butter for 4 bases. When the anchovies
be cool if you want to add the ricotta or pangrattato.Distribuire this compound in the center of the 4 bases of phyllo dough.
close for good in the leg cover and placed on a baking sheet lined with parchment paper and bake at 180 degrees for 15 minutes. Serve warm
saccottini
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