Ingredients:
- 3 cups Renata Semolina Wheat Flour
- 250 g of Capelli D’angelo Renata Superiore Grano Duro Pasta
- 4 tablespoons of butter
- 1 small onion, grated optional
- 2 cups (tea) of water
- 1 dessert spoon of oregano
- 1 teaspoon of salt
- 36 cubes of semi-cured Minas cheese or mozzarella (small cubes 1cm x 1cm)
- 2 beaten eggs
- Frying oil
Preparation mode:
In a medium pan, over medium heat, lightly brown the onion in the butter. Add the water and season with salt and oregano. When it comes to a boil, add the semolina flour all at once, stirring vigorously and constantly, until you get a dough that comes away from the bottom of the pan. Let it heat up covered with plastic wrap.
Remove a small portion of dough and flatten it in the palm of your hand. Place a cube of mozzarella in the middle and close the dough, forming a ball. And so on, until the dough and filling are finished.
Pass the beaten eggs over the broken macaroni and fry the cheese balls, little by little, in hot oil until golden. Let it drain on paper towel and then serve.
Tip – If you prefer, instead of oregano, add chopped green scent to the dough.