Drive away with green broad beans and ricotta
single courses from Italy
1 hour 30 minutes
translated by Italian with
A quick and tasty solution for a lunch or dinner in a single dish.
Prepare the brisée dough: place the flour, oil and a pinch of salt in a bowl. Begin to knead.
Move the mixture on a work surface and slowly add about 90ml of cold water.
Work until the dough is smooth and homogeneous.
Wrap in cling film and refrigerate for 40 minutes.
Prepare the filling: Put the chopped onion in a pan with oil. add the courgettes, peas, salt and pepper to taste and cook for 5/10 minutes over low heat, with a lid.
Once cooked the zucchini and peas let them cool,
Once cold, in a bowl, add the ricotta vegetables and stir. Leaving aside the vegetables for garnish. Preheat oven to 180 °.
Take the dough brisée out of the fridge and roll it out, helping yourself with a rolling pin, quickly and finely, sprinkling the flour top. Leave some pasta aside if you intend to decorate it like a tart.
Wrap the dough on the rolling pin and place it on the baking sheet.
Fill the base with the ricotta and vegetable mixture.
Embellish and bake at 180 degrees for 45 minutes.
Serve hot or enjoy it cold.