Rustico con verdure e manzo

lillo95

Preparation time

20 minuti

Difficulty

Media

Cooking time

40 minuti

Servings

2

Extra time

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Ricetta nata per svuotare il frigo prima della partenza per una vacanza. Molto nutriente ed ottima da utilizzare come schiscetta!

Ingredients

• Frozen spinach
  500 g
• Ground beef
  400 g
• Water
  160 ml
• Type 00 flour
  150 g
• Whole wheat flour
  150 g
• Grana Padano
  4 tablespoons
• Extra virgin olive oil
  2 tablespoons
• Chili powder
  1 teaspoon
• Eggplants
  1 u (250 g)
• Black pepper
  to taste
• Fine salt
  to taste

Procedure

0. Start by adding a tablespoon of oil, a clove of garlic, and the spinach to a pan. Add a pinch of salt and a little water. Meanwhile, peel the eggplant and dice it. Once the spinach has thawed, add the eggplant.

1. Add the meat and spices, cover, and cook for about ten minutes. Meanwhile, in a bowl, combine the flours, a pinch of salt, water, and a tablespoon of oil. Mix until the mixture forms a dough. Let rest for ten minutes.

2. Remove the lid and increase the heat to reduce the sauce so it doesn't become watery. Season with salt and pepper. Once cooked, set aside and add four generous tablespoons of Parmesan cheese.

3. Divide the dough in half and use a rolling pin to cut out two discs. The disc should be thin. Brush a large pan with a little oil and place one disc on top. Add the seasoning and place the second disc on top. Seal the two discs as shown in the photo.

4. Cook in a pan. Cook over medium-low heat for about 15 minutes with a lid on. Then, using the lid, flip the rustico like an omelette and cook uncovered for about ten minutes on the other side. Remove when crispy on both sides.

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Creation date Sep 19, 2024

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