Ricetta Bottoni con parmigiano en brodo di zafferano y aringa affumicata

Tirar la pasta a 3 mm de espesor; distribuite il ripieno sulla sfoglia, en piccole noci distancei 3-4 cm; humedad la sfoglia tutto intorno, copritela con un’altra sfoglia, facendola aderire; tagliate la pasta, ricavando dei bottoni a forma di margherita (ø 3 cm).

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