Gold At Dubai Airport

for me a typical childhood memory, my mother usually prepared her for Sunday.
The memory is lost in time, but do not try to remake it Abasto.
's right: this is my first try. Very well done, I must say!

To build you must ask the butcher to cut a pocket just to be stuffed and boiled.
For the filling I guess we can indulge. I used the thin ground, I joined a small sausage and raw, a nice chopped herbs, carrots, celery, onion, parsley and basil crumb of stale bread soaked in milk and then squeezed, and a handful of Parmesan cheese. I forgot the egg hard for a touch of color! I closed it all with sewing thread, the white soft spot :-))
I dipped into the pocket chubby hot vegetable broth and I always kept well under control 'boil; strictly low, to prevent a boil too strong could break pocket.
To cut it is better to let it rest a little out of stock. To be precise on the day after is even better and more compact.
And because it is a boiled ... Dips at will!
Broth? Perfect for the tortellini.