Servings:
8
INGREDIENTS
- For the filling:
- - 500 g of ready bread dough
- For the dough:
- - 2 kg of beans
- - 1 head of lettuce
- - 400 g of wild fennel
- - 400 g of montasio
- - 30 g of cheese
- - 2 eggs
- - 20 g of breadcrumbs
- - 6 spring onions
- - 1 clove of garlic
- - Olive oil
- - salt
INSTRUCTIONS
- Shell the beans, slice the l ettuce finely, shredded fennel privated accurately of the hard parts, and dip them all in cold water.
- Chop onions and garlic, let them fry in a pan with 5 tablespoons of olive oil and add the vegetables without draining the water.
- Cover and cook on medium heat for 20-25 ', depending on the size of the beans.
- At the end uncover, salt, let it dry on high heat, pour into a colander and let drain.
- Cut the fresh montasio into very thin slices and grate the seasoned one mixing it to the breadcrumbs.
- Decant the vegetables in a bowl and stir in beaten egg.
- Roll out a thin sheet with half of the bread dough, cover a well greased baking dish (diameter 28-30 cm) and riddle holes with a fork.
- From the rest of the dough obtain some wide strips, no more than 1 cm.
- Place half of the vegetables in the baking dish, cover with half of the sliced montasio, repeat order, you spread throughout the mixture of cheese and bread crumbs and top with an oil flush.
- Form a net with the strips of dough, bend over the edge, brush the dough with the other beaten egg and bake at 200 ° C for 30 'or until the surface is golden.
