Ingredients :
FOR THE PASTA FROLLA:
FARINA TYPE 0 200 gr
BURRO FREDDO 100 grams
WATER FREDED 70 grams
SALE 1 teaspoon
TO REVENUE:
RICOTTA SCHOOL 200 gr
SALAME TO DUBETTI 150 grams
CHEESE TO FETTE 150 grams
MEDIUM PATANESS 2
CIPOLLA 1
EXTRAVERGINE OIL OF OLIVE qb
ORIGANO qb
BAUDET qb
SALE qb
PEPE qb
How to prepare the rustic salt tart:
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