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domzelline ripiene di acciughe salate
Domzelline Ripiene di Acciughe Salate/Small pastry rissoles with anchovies
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (WM. H. Wise & Co.,1936)

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2 cups of flour
2 1/3 tablespoons of butter
A little milk
A pinch of salt
Anchovies, chopped

Oil for frying


The pastry is made with 2 cups of flour, just over 2 1/3 tablespoons of butter, a little milk, and a pinch of salt.

It must be well kneaded and allowed to stand for 30 minutes.

it is then divided in halves, and each half rolled out thinly.

On one sheet of pastry, the anchovies, well washed, boned, and chopped, are spread and covered with the other sheet of pastry.

The pastry is cut into almond shapes with a pastry cutter, and these are fried in very hot oil.


The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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