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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Tomato and Mozzarella Parcels
Tomato and Mozzarella Bundles
(Fagottini Di Pomodori e Mozzarella)
 
 
Ingredients:
 
7 oz (200 grams) mozzarella cheese, finely diced
8 cherry tomatoes
8 pancetta slices
4 fresh basil leaves, chopped
1 fresh flat-leaf parsley sprig, chopped
Extra virgin olive oil, for drizzling
1 egg, separated
11 oz (300 grams) puff pastry dough, thawed if frozen
Butter, for greasing
Plain flour, for dusting

Salt and pepper
 
Directions:
 
Preheat the oven to 200C (400F) Gas Mark 6.

Grease an ovenproof dish with butter.

Cut an opening around each tomato stalk with a small sharp knife and remove the seeds with a teaspoon without piercing the skins.

Place the mozzarella, basil and parsley in a bowl and drizzle with olive oil.

Mix well and spoon the mixture into the tomatoes.

Season with salt and pepper.

Lightly beat the egg white and yolk in separate bowls.

Roll out the pastry on a lightly floured surface.
 
Cut the pastry into eight squares.

Wrap each tomato in a slice of pancetta and place in the middle of each square.

Brush the edges with the egg white and enclose the tomatoes in the pastry by pinching together the corners.
 
Brush the parcels with the egg yolk.

Place the parcels in the prepared dish and bake for about 20-25 minutes. Serves 4.
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