Servings:
6
Prep time:
30
Cooking time:
50
INGREDIENTS
- For the filling:
- -300g Swiss chard
- -300g Savoy Cabbage
- -150g fresh caprino cheese
- -1 onion
- -2 tablespoons wholemeal bread crumbs
- -2 tablespoons extra virgin olive oil
- -salt
- For the dough:
- -200g wholemeal flour
- -1 tablespoon apple cider vinegar
- -50g extra virgin olive oil
- -salt
- -baking soda
INSTRUCTIONS
- Knead the flour with oil, salt, baking soda, apple cider vinegar and enough water to obtain a smooth dough. Roll it in a kitchen towel and let it sit.
- Chop the chard and slice the Savoy cabbage into thin slices, then steam them for about 10 minutes.
- Sautè the minced onion on a low heat for 5 minutes with some oil and a few drops of water.
- Once it’s golden, add the chards and the Savoy cabbage, add salt if needed and keep cooking for 5.10 minutes. Let it cool a little bit, then add the cheese.
- Roll the dough out and place it in a 26-28 cm baking pan with some parchment paper, stuff it with the filling and complete with a sprinkle of bread crumbs. Bake at 180°C for about 30 minutes.
