I boiled the fresh tagliolini of the "Leonessa" pasta factory in boiling salted water for a couple of minutes; I drained them and still warm, I arranged them forks wrapped in a nest, in round shapes (a fork for formina) to cool (from cold maintain the shape). You can also use a leftover of boiled pasta, also portioned with a dough cup. I stuffed the nests of pasta now cold, like a sandwich, stuffing them with a slice of Mozzarella di Bufala Campana Dop, well drained. I breaded in grated bread, passed in the egg beaten with salt and pepper and I breaded again. So, I fried until golden brown and I immediately served (the mozzarella must spin). The dish is accompanied by a sauce of cherry tomatoes and basil.
a cura di Comm’è Amaro Stu Ppane