• 2Kg white onions
  • 1 kg 00 flour
  • 300g of pitted brine olives
  • 4 tomatoes
  • 1 stick of dried grape
  • 20g fresh Ricotta Forte Artigiana
  • A pinch of salt
  • A pinch of sugar
  • Extra virgin olive oil


For the stuffing: cleaning up well the onions, cut them and wash with running water. In a pot with high-bottom you cook the onions, little pieces of tomatoes with extra virgin olive oil and a pinch of salt. You cook to slow fire for 30 minutes without cover. After the cooking, you put together the pitted olives, the Ricotta Forte and mix all. You transfer the stuffing inside a capacious bowl to facilitate the cooling.

For the paste: you prepare the flour on a Tavoliere, make a hole in the centre and prepare a teaspoon of salt, versed around 200g of Extra Virgin olive oil to the centre and start to mix with the point of the fingers. When the oil is completely absorbed you add little quantity of warm water time to time incorporating as soon as the flour.