Vegetable pie from Lunigiana

Preparation:

Preparation: Peel, wash and boil the vegetables in salted water. Drain, squeeze and coarsely chop them, keep aside. In a large bowl, shell and beat the eggs with the grated pecorino cheese, add the vegetables, season with six tablespoons of oil and mix the ingredients. Salt, pepper and leave to rest. Meanwhile prepare the pasta. Arrange the flour on the table, in the center put four tablespoons of oil, a glass and a half of warm water and salt. Knead for a long time with your hands and then with a rolling pin roll out two sheets, one bigger than the other. Place the first sheet on a baking sheet lined with parchment paper, arrange the vegetable filling, level well, overlap the second sheet. Carefully weld the edges of the two sheets. Bake in a preheated oven at 200 degrees for 30 minutes. This cake, which in the Tuscan region is called "scarpazza", can be served both warm and cold.