For the dough:
RFor the filling:
Prepare the dough: Mix the flour with the butter , add an egg yolk, salt and 100 g. of cold water. Knead until the dough is smooth, then wrap it in plastic wrap and put it in the fridge for 30 minutes. After the indicated time, roll out the dough in a spring-release tin, then bake at 200 ° for 20 minutes. Toss the vegetables over high heat with the onion and oil, remove the vegetables from the heat, mix ricotta, salt, freshly ground pepper and a yolk. Put all these ingredients over the dough. Bake for another 15 minutes.
Head Office Via Aldo Moro 6, 45100 Rovigo - Ph. +39 0425 209111 - Fax +39 0425 209150 - email@example.com
P.I. 00363690298 - Tax code 01183270378 - Share Capital Euro 50,000,000 iv - Rovigo R.E.A. No 105006 - Business Registry No Rovigo 01183270378 - M / RO 007412
All trademarks and logos are the exclusive property of Grandi Molini Italiani S.p.A.