1 cup of cornstarch
1 1/2 cups of wheat flour
1 tablespoon of active dry yeast
Salt to taste
3/4 cup of milk
100g of butter
Stuffing
3 tablespoons of olive oil
1 large onion, finely chopped
1 clove of garlic, minced
500g of chicken breast, cut into small pieces
Salt and red pepper flakes to taste
1 head of escarole, washed and chopped
1 cup of ricotta cheese
2 tablespoons of grated Parmesan cheese
1 cup of cornstarch
1 1/2 cups of wheat flour
1 tablespoon of active dry yeast
Salt to taste
3/4 cup of milk
100g of butter
Stuffing
3 tablespoons of olive oil
1 large onion, finely chopped
1 clove of garlic, minced
500g of chicken breast, cut into small pieces
Salt and red pepper flakes to taste
1 head of escarole, washed and chopped
1 cup of ricotta cheese
2 tablespoons of grated Parmesan cheese
1 Preheat the oven to 350°F
Mix together the cornstarch, flour, yeast, and salt in a bowl
Add the milk, butter, and knead the dough until it's smooth and easy to work with
2 Roll out the dough and line the bottom and sides of a 9-inch springform pan
Poke some holes in the dough and bake for 10 minutes
Let it cool down
Stuffing
1 Preheat the oven to 400°F
Heat the olive oil in a skillet over medium heat
Add the chopped onion and cook until softened, then add the minced garlic and cook for another minute
Add the chicken breast pieces and season with salt and red pepper flakes
Cook until the chicken is browned on all sides
Remove from heat and set aside
Refry the escarole in the same skillet until it's wilted
2 Remove any excess liquid, then add the reserved chicken mixture, ricotta cheese, and Parmesan cheese
Mix well
Let it cool down and place it over the dough
Bake for 30 minutes or until the crust is golden brown.
