Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 50 minuti |
Ingredients
| 200 g | 00 flour |
| 170 g | soft butter |
| 1 | egg yolk |
| 1 | egg |
| 100 g | strakì Sterilgarda |
| 300 g | spinach |
| 2 tablespoon | grated cheese |
| 1/2 teaspoon | table salt |
| q.b. | warm water |
Preparation
- Start with the filling, in a pan melt 50g of butter and pour in the spinach.
- Cook over low heat for about 10 minutes and add salt.
- Three minutes before turning off, add the egg and grated cheese, mix until the egg has set. Turn off and let cool.
- Proceed with the dough, in a bowl mix the flour with 120g of butter, the egg yolk and half a teaspoon of salt.
- Add warm water and continue mixing until the dough is smooth and compact.
- Roll out the dough into a rectangle and fill with the cold spinach filling.
- Break the Strakì Sterilgarda on top and close the dough. Cut it into strips or squares as desired.
- Place the rustici in a buttered mold and brush them with beaten egg.
- Bake at 200° for about 30 minutes.
- Let the rustici cool down and enjoy them, excellent both hot and cold.
Warm the Sterilgarda milk without bringing it to the boil, add the sugar and let it dissolve. Pour the milk over the yeast and leave to rest for 10 minutes ...
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