Drive away with green broad beans and ricotta
boureky revisited
ingredients
servings
6
Semiwholemeal spelt flour
200 oz
Water
50 fl oz
Courgette
200 oz
Caciocavallo
20 oz
Gomashio
2 spoons
Ginger powder
1 teaspoon
Fresh mint
3 leafs
Sesame
2 spoons
Natural sea salt
5 oz
Ricotta cheese
150 oz
Tofu
200 oz
Extra virgin olive oil
20 fl oz
Feta cheese
100 oz
single courses from Greece
boureky revisited
boureky revisited
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This is a revisitation of the original Greek recipe that finds its essential reason in replacing potatoes with Jerusalem artichokes or batata.
preparation
step 1
We start by preparing the salted shortcrust shell, pouring the flour, the oil, the salt and a little cold water, poured into the mixer, until the dough is firm enough.
step 2
Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes.
step 3
There are two possibilities for cooking zucchini and Jerusalem artichokes. Or they are used raw and sliced thinly or, if you want to speed up cooking time, steam them for 15 minutes in the pot.
step 4
In a bowl, process the well drained goat's ricotta with a fork. Add finely chopped mint, ginger and gomasio mixing well.
step 5
Roll out 2/3 of the pastry and cover a well-oiled 24/26 cm diameter mold, then prick the pastry with the tines of a fork.
step 6
Spread a layer of ricotta on which to lay the courgette washers, then roll out another layer of ricotta and slices of Jerusalem artichokes. Finally, if appropriate, another layer of ricotta and one of vegetables.
step 7
Sprinkle with grated caciocavallo cheese and cover the box with the remaining pasta, prick it with the prongs of a fork and with a well sharpened knife cut fairly deep creating lozenges.
step 8
Brush with a little oil and sprinkle the surface with the sesame. Bake in preheated oven and ventilated at 180 degrees for at least 50 minutes by placing the pan in the lower part of the oven.
