Ingredients: Extra
virgin olives oil Pietrantica
1 glass
600 gr of flour
900 gr of beets
350 gr of rennet
6 eggs
70 gr of parmesan cheese grated
5 spoons of milk-cream
40 gr of butter
a branchlet of fresh marjoram
salt , white pepper and water.
Preparation:
To mix the flour with the water, 2 spoons of oil and
the salt, so as to obtain a mixture of right
consistency.
To divide it in 8 pieces, to roll them, to cover them
with a napkin and to leave rest them for a hour.
To remove the white part to the beets, to wash them,
to cut them to strips and to boil them in little water
salted.
To drain, to squeeze the water, to arrange the beets
on a tray, to salt them and to sprinkle them of cheese
and marjoram minces.
To remove the serum from the curd and to unite,
amalgamating, 2 spoons of flour sifted, a pinch of
salt and the cream of milk.
To grease with the olives oil a pan and to lengthen,
from one of the pieces of pasta, a puff-paste thin.
To extend it on the pan, to grease it of olives oil
and to repeat the same thing for the other two
puff-paste.
On quarter puff-paste to arrange the beets, to season
with olives oil and to smear the curdled on it.
To form 6 dimples with a spoon, you put a small piece
of butter and finally a whole egg; season with oil,
cheese, pepper and salt.
To cover with the other 4 puff-paste also oiled they,
to cut the pasta exceeding and, before to close it the
edge, to blow inside so as to give them an appearance
arched.
To grease the surface and to make to cook in oven (already
warm to 160°c) to middle fire, for about 45 minutes.
