Spinach Bauletto With Pioppini Mushrooms And Fiordilatte

Preparation:

Preparation: Prepare the dough by mixing 1 egg and the flour. Roll out the dough and cut into squares. Fill them with a mixture of blanched spinach mixed with 1 egg, fiordilatte, basil and close them like a trunk. In a pan, cook the mushrooms and tomatoes with a drizzle of oil, garlic and parsley. Blanch the bauletti in salted water and toss them in a pan with the mushrooms and tomatoes. Place strips of fiordilatte and parmesan on top of the trunks. Leave to melt and serve.