Time of preparation: 30 min  | Difficulties: ♬ media Cost of the recipe: I'm going to be down.  Doses for: 4 people

Other ingredients:

Ingredients for filling:

• 1 kg of fresh spinach,
• Gr. 200 of Squacquerone (not too ripe),
• Two to three tablespoons of scratched parmesan,
• 1 pin of rye,
• 1 branch of rosemary,
• extra virgin olive oil,
• sale q. b.

Ingredients for pasta:

• gr. 225 of flour,
• 0,15 g of sugar,
• Graph 15 of beer yeast,
• 150 g of butter,
• 1 egg,
• sale q. b.

Mix the flour with other ingredients. Work it and have it leavened in a warm place. The dough must double its volume. Mould, wash and cook the spinach in little salt water for 10 minutes, scrub them well and crush them. In one pan put 2-3 tablespoons of oil and when hot throw away for 30 seconds a squeezed piece of eggplant and rosemary branches that you will then remove. Combine the spinas and jump for a minute. After about 1 hour divide the spines in half and pull two flakes with the mattray. Feed with a spoon a 28 cm diameter cake, previously stirred from the well. Take an instantly-squeezing form of spinache, serve with a thin layer of squash and press them on top of the flat top to a flat surface of 20-25 °C, and fold them tightly over the top of a cup of butter, then cut them into a thin, thin layered piece by about 200°C, then squeeze them out onto another layer of cloth.

Used in this recipe: Hand-woven squackers