Phallus of Torri in Sabina

Clean (2.2 lb) 1 kg chicory, spinach or Swiss chard, removing the unusable parts. Boil them in salted water until tender, then drain them carefully. Finish this step when the leaves are soft and not releasing excessive water, a necessary condition for obtaining a compact filling.

Heat (2 tbsp) 2 tablespoons of extra virgin olive oil in skillet and add 4 cloves of garlic with the chili pepperAdd the boiled vegetables and let them cook over medium heat, stirring until the garlic scent is evident and the mixture appears dry. Season with salt to taste and let the filling cool.

Pour 500 g (17.64 oz) of flour into a bowl, add a pinch of salt, and stir in warm water along with a couple of tablespoons of oil. Knead the dough until it's smooth and uniform, with no dry spots or lumps of flour. Stop kneading when the dough is firm and easy to work with.

Transfer the dough onto the work surface and roll it out with the rolling pinCut out discs approximately 25 cm (9.84 in) in diameter, maintaining a uniform thickness to promote even cooking. The discs are ready when the surface appears smooth and the edges are free of cracks.

Spread the now-warm vegetables inside the discs, leaving the edges free to fold them over. Form an even layer, without piling the filling in one spot. Finish when each disc contains an even amount of vegetables and the edges remain clean.

Fold each disc around the filling and shape it into a cylindrical shape. Gently press the dough together to prevent it from opening during cooking, without over-squeezing the vegetables. Make sure the seal is even and the filling is completely enclosed.

Bake the rolls at 180°C (356°F) until golden brown. Check the pastry for a uniform, dry color, with no pale or moist areas. Remove the rolls when the outside is golden brown.