Stuffed Bitta Pastry

Set the flours with a drizzle of oil and a pinch of salt.

Add the water a little at a time until the dough is formed.

Work on the work surface to obtain a ball.

Cover with plastic wrap and keep in the fridge for an hour.

In the meantime, cut the zucchini into slices and sauté in a pan with garlic, oil, and some mint leaves until soft.

Then blend the zucchini with the curd, more mint, salt, and pepper to obtain a cream.

Also prepare the salad by cutting the cherry tomatoes into pieces and seasoning them with oil, oregano, and salt.

Cook the chanterelles in a pan with oil and garlic, then deglaze with half a glass of white wine.

Toast the pine nuts and add them as a final topping.

Take the dough from the fridge and divide it into three parts on the work surface.

Roll out 3 fairly thin round sheets with a rolling pin.

Heat a pan of suitable diameter and cook the sheets without seasoning for a few minutes, turning them often.

Fill with all the preparations as desired and fold like a wallet.

As an alternative to Genoese curd, ricotta mixed with yogurt can be used.