Recipe from " True Love Recipes "
Ingredients:
- 200 g flour 0 (I use organic Arifa flour)
- 1 knob of butter
- 1 pinch baking soda
- 1/2 teaspoon salt
- 90 ml Prosecco Doc Cinzano cold from the fridge
- boiled vegetables (chard, spinach, chicory)
- 1 clove garlic
- 250 ml Taleggio
- 30 g butter
- olive oil (I use Roi oil)
- salt
- pepper
- Quickly mix the flour with the butter, salt, baking soda and prosecco until you get a smooth and homogeneous dough. Cover first with a layer of film and then with a cloth and let it rest for half an hour.
- In the meantime, heat a drizzle of oil with the garlic and add the vegetables, roughly chopped with a knife. Add salt and pepper and let it flavor over high heat for about 10 minutes. Let it cool.
- Divide the dough into two parts (one slightly larger than the other) that you will roll out with a rolling pin. Place the larger sheet of dough on the bottom of a round baking pan lined with baking paper and pour in the vegetables, previously squeezed and from which you have removed the garlic clove.
- Sprinkle the cheese cut into pieces and close with the smaller sheet of pastry, sealing the edge well. With the leftover pasta scraps create decorations to place on the surface: I made some stars and glued them, brushing the bottom part with water.
- Brush the entire surface with melted butter or oil and bake in a preheated oven at 200° for 25 minutes, or until golden brown.
