Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 200 g of beans cannellini dried, cooked
- - 100 g flour
- - 75 g of whole wheat flour
- - 50 g of durum wheat flour
- - 2 eggs
- - 3 tomato coppery
- - 2 zucchini
- - 1 eggplant
- - 1 bell pepper, yellow
- - 1 red onion
- - 10 basil leaves
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Arrange the white flour like a fountain, mix the whole wheat together with the durum wheat, add the eggs, a pinch of salt and enough water to form a smooth dough. Cover and let rest for 50 minutes.
- Cut the eggplant into slices about 0.5 cm thick and grill them. Obtaine round slices from the zucchini about 3-4 mm high, lay them on a baking sheet covered with parchment paper, brush them with a little oil mixed with water, salt and bake at 190 ° C for 10 minutes.
- Saute the pepper cutted into cubes for 10 minutes with a little oil and salt, then drain. In the same pan saute the chopped onion in a little olive oil for 10 minutes. Add the beans, flavour briefly, add the pepper and remove from heat.
- Slice the tomatoes into thick slices about 0.5 cm. Puree the basil leaves with 2-3 tablespoons of olive oil.
- Roll out the dough into a thickness of at least 2 mm. Then cut out rounds of the same size of the slices of the vegetables and boil for 5 minutes.
- Drain the disks of dough in a bowl and toss immediately with the basil oil. Alternate in the dishes a flat round of dough with a slice of eggplant, one of zucchini and tomato. Arrange with mixed beans and serve.
