Traditional region of Basilicata open pastry stuffed with tomato and ricotta. The dough for pies such use flaky unleavened (without yeast).

Ingredients:

-250g ricotta.
-tomatoes “cherry” or “Piccadilly” 70 gr.
-flaky unleavened dough 120-150 grams.
-Egg 1 pc.
-fresh parsley 10 gr.
-salt to taste
-ground black pepper to taste

Cooking method:

In a bowl, mix until smooth: ricotta, egg, chopped parsley, diced tomatoes and add salt, ground black pepper to taste

Ready flaky pastry on parchment paper drill, put on a dry pan, cut into equal squares. If you roll the dough weight 120-150 gr., Is to get a quad-6.

At the center of the square to put the filling and pinch edges. Bake in preheated oven well already for 10-15 minutes. at 180 degrees.