Cassoni with tomato

Pasta: type “0” soft wheat flour, water, milk, lard, salt, bicarbonate of soda, pepper.

Filling: tomato 30%, mozzarella (pasteurised cow’s milk, live lactic cultures, rennet, salt, E330 pH corrector), salt, olive oil, oregano.


Cook in a frying pan.

Cooking time: 3 minutes.

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