- 150 g white spelt flour / white wheat flour
- 65 ml water
- 10 ml vegetable oil
- 1 egg, beaten
- Salt, pinch
Sieve flour, add salt, egg and oil and water, knead to form a soft dough. Rest for 30 minutes. Cut dough into two equal pieces.
- 300 g fresh goat’s cheese / ricotta, cold
- 300 ml double cream, cold
- 4 tbsp parsley, chopped
- Sea salt, large pinch
- White pepper, large pinch
- Milk / butter, for sealing
Mash cheese and cream together into a mousse, add parsley, season, leave to chill.
On a floured cloth using floured hands, roll each piece of dough to the length of a baking tray until it is paper-thin and transparent. Trim edges to leave a long rectangle. Cut discarded dough into strips.
Place one rectangle at a time on a greased tray, line central isle with the cheese mousse. Arrange strips at an angle to form a lattice work the length of the rectangles. Seal with milk.
Bake at 220ºC for 30 minutes.