Rustico con Spinaci
flavio_campaniolo
Preparation time
20 minutiDifficulty
MediaCooking time
15 minutiServings
2Riposo
30 minutiRustico in padella senza lievito con semola e ripieno di spinaci, cipolla, aglio e peperoncino. Facile, veloce e pronto in pochi minuti!
Ingredients
- Fresh spinach350 g
- Remilled durum wheat semolina200 g
- Water90 ml
- Extra virgin olive oil2 tablespoons
- Fine salt1 teaspoon
- Golden onion1 u (150 g)
- Garlic1 clove
- Chili pepperto taste
Procedure
0. In a bowl, mix the semolina with a pinch of salt. Add the warm water little by little and knead until you obtain a smooth, compact dough. Cover with a cloth and let it rest at room temperature for at least 20-30 minutes.
1. Heat a drizzle of oil in a pan, add the crushed garlic and chili pepper. When the garlic is golden, add the thinly sliced onion and sauté over low heat.
2. Add the spinach (if using fresh, let it wilt for a few minutes; if using frozen, thaw it first or cook it directly until the water evaporates). Season with salt and let it cool.
3. Divide the dough into two pieces (one slightly larger than the other). Roll out both pieces thinly with a rolling pin. Place the larger piece in a lightly greased pan (recommended diameter 20-22 cm).
4. Spread the spinach and onion filling on top, leaving a small edge free. Cover with the second disc, sealing the edges by pinching them together. Prick the surface lightly with a fork.
5. Cook over low heat with the lid on for about 6-7 minutes per side, until golden brown. Turn the rustica using a plate or lid.
6. Let it cool for a few minutes before cutting it.
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Creation date Apr 28, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.