Stuffed Ingredients:

1 kg of herbs

200 g of butter

2 eggs

3-4 tablespoons breadcrumbs

4-5 amaretti

1 cup of grappa

100 g sugar

A handful of sultanas and pine nuts

Salt and bicarbonate

Ingredients Pasta:

500g of white flour

200 g sugar

200 g of butter

2 eggs

1 yeast sachet

½ grappa short

Preparation:

Prepare the filling with the herbs (coasts): then wash the herbs and allow them to dry in the sun naturally.

Then cut them into thin strips and pass them slowly in 2 teaspoons of butter.

When they are cold, mix them with 2 eggs, 3-4 teaspoons of breadcrumbs, a few minced almonds, 1 cup of grappa, 1 cup of sugar, a little raisins, a few pine nuts, a pinch of salt and a pinch of bicarbonate.

Prepare the dough, incorporating 500 grams of flour, 2 sugars of sugar, 2 teaspoons of butter, 2 eggs, powdered yeast and a glass of grappa.

Grind the baking pan and cover it with the dough, making a little advance to put on strips over, like a tart.

Fill the herb stuffing, cover it with the pasta strips and bake at 180 °.

After cooking, cover with a little icing sugar.