Place two tablespoons of vinegar in a saucepan and add the peeled and chopped garlic. Add the clean and washed silks, the peel, adjust the salt and the sauce, cook them for 20 minutes with the tapadera on medium heat, giving them another turn every time. Extract the cooking liquid, dry it well with kitchen absorbent paper and reserve it.

Place the meat in a bowl, add the huevos and the cooked bread. Also adjust this salt and pepper and work the dough with your hands until it is well mixed and compact. Form a rectangle with the meat mass on a hoja of horny paper. Place the well-excured spinach, silks and Provolone Valpadana DOP sweets in the center in the centre.

Close the pastel with the help of the horny paper, which must be opened around this caramel.

Leave the pastel to rest for 30 minutes in the fridge, then heat it, always in its caramel-style wrapping, 45 minutes at 200°.

Remove the horn, wait 10 minutes, remove the paper and cut the pastel into three. Serve accompanied by hot potatoes.