Tomato and Mozzarella Parcels
(Fagottini Di Pomodori e Mozzarella)
Ingredients:
Butter, for greasing
8 cherry tomatoes
7 oz (200 grams) mozzarella cheese, finely diced
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
Plain flour, for dusting
8 pancetta slices
Salt and pepper
Directions:
Preheat the oven to 200°C (400°F) 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.
Put 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 and cut 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, then brush the parcels with the egg yolk.
Place the parcels in the prepared dish and bake for about 20 minutes. Serves 4.