INGREDIENTS
- – Flour 500 g.
- – Egg 2 models.
- – Water 200 cc.
- – Olive oil 100 cc.
- – Sal 1 cdta.
- Stuffed:
- – Chard 2 packages.
- – She.
- – Olive oil.
- – Salt and pepper.
- – Onions 1 unit.
- – Ricotta ½.
- – Arduous-boiled eggs in halves.
- – Nutmeg.
- – Grated Sardinian cheese c/n.
- – Breadcrumbs for the bottom.
- Ligue:
- – Overwhelmed eggs 4 models.
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Process:
1.For the dough: Make a volcano with the flour and salt and add olive, water and be a part of. Cool. Stretch and type two discs of roughly 30 cm, and line a pizza pan.
2.For the filling: Wash the chard leaves, take away the ribs and shear them. Steam cooking. Reserve.
3.Chop the onion and sweat with olive together with the garlic.
4.Combine the onion with the spinach, add grated Sardinian cheese, crushed eggs and season.
5.On the dough, place grated cheese and breadcrumbs, then the filling, the hard-boiled eggs in halves and canopy. Make a repulgue.
Paint with egg and place within the medium oven for 25/half-hour. And it is prepared! .
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