Pending to complete my list of the twelve blog, last night I ventured into a recipe I found here:
http://ricette.giallozaffe
few days ago, I found the supermarket pasta phyllo (or fillo), reading often culinary blog, I was intrigued. So I bought it not knowing exactly how to use it. Then I did some research on the Internet and among the many recipes I have chosen this, quite simple, just to familiarize yourself with this dough is so versatile, striking and much less fat in the pastry.
This is the result, I have a little 'changed from the original using the Philadelphia cheese instead of cream and cheese and also adds a nice mashed potato (the eggs are on top of quail and I used them only for decoration) but I still have some dough is advanced and has not said does not use it for other experiments!
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