Servings:
4
INGREDIENTS
- - 220 g of flour 0
- - 200 grams of broccoli
- - 100 g of tofu
- - 80 g shelled broad beans
- - 50 g of shelled hazelnuts
- - 2 white onions
- - 2 bay leaves
- - 1 teaspoon grated fresh ginger
- - 5 tablespoons of white wine - Vernaccia
- - Extra virgin olive oil
- - salt
- - Nutmeg
INSTRUCTIONS
- It should be prepared in advance: Mix the flour in a bowl or on a pastry board along with the wine, a pinch of salt and some lukewarm water necessary to form a homogeneous mixture; cover with a damp cloth and let rest for an hour.
- Rinse the beans from the soaking and pour into a saucepan with 700 ml of water and the bay leaves. Bring to a boil, salt lightly and cook gently, let the liqid dry almost completely.
- Fry the sliced onions in a pan with the lid on low heat, together with the ginger and 3-4 tablespoons of oil for 20 minutes. Add this fried to the cooked beans, remove the bay leaf and blend all finely.
- Boil the broccoli florets for 10 minutes in scarce salted water. In the meanwhile, lightly toast the hazelnuts in a pan for 5 minutes, turning often, eliminating as much as possible the brown skins , let them cool and whisk together with the tofu. Drain the broccoli and then maintaine the water warm, mash them with a fork and mix with the nuts, the tofu and with grated nutmeg.
- Roll out the rested dough into thin sheets, brush them with a little water and get rounds of 8 cm in diameter with a mold or a glass. Place the filling of broccoli in the center of each, close the pansotti and seal the edges with the tines of a fork.
- Boil the pansotti for 5 minutes in the scarce broccoli water brought to a boil again, remove them with a slotted spoon and toss with the sauce of beans and a drizzle of oil. Garnish the dishes with a few whole hazelnuts.
