In: Antipasti di verdure, salato sfizioso

Inspired from this site I did my sun with spinach and ricotta cheese wet with Giovin Re from Michele Satta (Bolgheri-Tuscany). FOR THE DOUGH: flour  17.64 oz olive oil 0.02 gallon warm water 0.05 gallon salt, 2 little spoons FOR THE FILLING: Spinach (fresh or freezed) , 12.35 oz Fresh ricotta cheese, 12.35 oz 2 eggs Parmesan cheese, 7.05 oz salt and pepper PROCEDURE FOR THE FILLING: 1) Mix in a bowl: flour, olive oil, water and salt. Once it is well mixed , divide it up into 2 parts and spread it out, forming due circular layers. 2) Carefully mix spinaches, ricotta cheese, egg,READ MORE