Grind the rubia cebolla and place it in a pan with the vinegar. Light the fire low and make it brown.
Add the sausage to the skin, peel it well with the fingers of a small portion of Madeira and remove it until it is completely cooked. Adjust the spice and, if necessary, salt.
Shorten the Provolone Valpadana DOP sweet to taquitos. Unroll the dough on the work surface and cut it with a round pasta cutter to obtain a par number of circles, above the middle of which you will place the sausage and the sweet Provolone Valpadana DOP in the centre.
Pinch the edges of the water into the bottom of the filling and cover with the remaining pieces of pasta. Tighten tightly with the tenedor teeth.
Place the medallions on a paper-wrapped band for horn and place them in the freezer for 15 minutes, this way the baking pastry will deform less in the baking dish.
Pin with the spoon, dust the seeds of the amapola and heat at 180° until it's done, approximately 20 minutes.
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