To prepare the puff pastry croutons with agretti and nduja start with spinach. Boil them for 15 minutes in boiling water. As soon as they are slightly softened, pour them into a bowl with ice water, so you will stop cooking and the color will remain nice on.

In the meantime, you can crush an unpeeled clove of garlic with the back of a blade and pour it into a pan along with a little oil. Then, as soon as the bottom is hot, drain the spinach and pour it into the pan. Let them season well by jumping over a high flame for a couple of minutes; season with salt and pepper and mix well. Set aside to cool and take care of the smoked cheese. Cut it into cubes of a few centimeters.

Cut the puff pastry into strips and then into squares so as to obtain 30 pieces of 5x5 cm 10. Gradually arrange the squares on a baking sheet lined with parchment paper and then gently crush them in the middle with the tips of your fingers.

Place a small pile of spinach, then a few cubes of smoked cheese and continue like this with all the others. Your sheets are ready to bake in a preheated static oven at 200 ° (392 F) for 10-12 minutes. Take the pan back from the oven and place a little nduja on the puff pastry with the help of a teaspoon.