Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 50 minuti |
Ingredients
| 200 g | 00 flour |
| 170 g | soft butter |
| 1 | egg yolk |
| 1 | egg |
| 100 g | strakì Sterilgarda |
| 300 g | spinach |
| 2 tablespoon | grated cheese |
| 1/2 teaspoon | table salt |
| q.b. | warm water |
Preparation
- Start with the filling, in a pan melt 50g of butter and pour in the spinach.
- Cook over low heat for about 10 minutes and add salt.
- Three minutes before turning off, add the egg and grated cheese, mix until the egg has set. Turn off and let cool.
- Proceed with the dough, in a bowl mix the flour with 120g of butter, the egg yolk and half a teaspoon of salt.
- Add warm water and continue mixing until the dough is smooth and compact.
- Roll out the dough into a rectangle and fill with the cold spinach filling.
- Break the Strakì Sterilgarda on top and close the dough. Cut it into strips or squares as desired.
- Place the rustici in a buttered mold and brush them with beaten egg.
- Bake at 200° for about 30 minutes.
- Let the rustici cool down and enjoy them, excellent both hot and cold.
Cut the pumpkin into small pieces, removing the peel and stem, then place them in a pan with extra virgin olive oil, salt, and pepper and soften them, ...
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