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Zampone crust stuffed with spinach lasagna with shrimp and

Quantity: 6-pers.
Preparation time: 80 min (using pre-cooked pig's trotter with cooking time 15 min)

Ingredients: 1 pig's trotter

• 250 gr.
• 200 grams of spinach. of puff pastry 2 eggs
  
• grated Parmesan

salt to taste Preparation: Cook

zampone, following the instructions on the package. Let cool and remove the skin. Cut off the part of the leg, the one with the bones.

In a separate pan, boil spinach salt water, when they are cooked put them in a bowl and mix with 1 egg and a handful of grated Parmesan cheese. Wait until the spinach does not have cooled off.

Prepare a beaten egg yolk in a bowl.

Roll out the puff pastry rectangle, so that it can contain the knuckle. In this rectangle, apply a layer of spinach, making sure not to leave holes, Lie down and roll over the knuckle until you close the dough around it.

Take care to close the sides and brush the roll made with egg yolk.

Put everything in a pan (a sheet of parchment paper) and bake at 220 ° C for about 30 minutes, until the pastry is golden brown and crispy.

IDEA: With the advanced pastry, you can decorate your knuckle: cut your decorative form and attach it to roll pastry brush with the egg yolk. As you can see from the picture, I have attached two stars on each side of the knuckle.