Capuchin cake
Instructions
Prepare a batter with flour, oil, water, a pinch of salt and pepper.
Knead well until dough is soft.
Divide the dough into 5 pieces.
Cover them with a damp cloth and then with a dry.
Let the dough rest.
Bring the oven to 180 degrees.
Divide the leaves from the stems.
Wash the leaves and boil them in salted water until soft.
Squeeze and toss them in the pan with the onion and butter.
Remove the Pan from the heat and let the sauce cool.
Add the ricotta, marjoram, eggs, salt and pepper.
Prepare a mould with a thin layer of olive oil and sprinkle with a pinch of flour.
Take a piece of dough and roll it out to browse.
Put it on the thin layer of oil, anoint him on top with oil, pour over a quarter of filling and sprinkle with a pinch of Parmesan.
Lay another piece of dough is smaller than the first.
Place it over the filling, anoint him, pay over a quarter of filling and sprinkle with Parmesan.
Continue like this until you use all pieces of dough.
The disk that covers the whole must be the same size as the first.
Press all of the disks together and close the border with the part that progresses from the first disc.
Grease the top of the cake and bake in the oven for about an hour.
Wine: the Cinque Terre (Liguria), 1-2 years, Gavi or Gavi's (Piedmont), 2-4 years.
Ingredients and dosing for 4 persons
- 1000 g of flour
- 1/2 cup of olive oil
- Water
- Salt
- Pepper
- For the filling:
- 9 cups of vegetables (spinach or swiss chard or endive salad)
- 1/2 chopped onion
- 30 g of ricotta
- 6 pinches of fresh marjoram
- 3 eggs
- 200 g of parmigiano
- Salt
- Pepper