Rustic pie (2)
Instructions
Put to soak in cold water chestnuts and beans in separate bowls for 12 hours.
Private chestnuts of hangnails and boil with the beans in boiling salted water for 1 hour and 20 minutes.
Almost finished cooking (after about 50/55 minutes) add the peeled potatoes and completed cooking.
Drain well, put it in a blender and frullatelo along with the egg.
Meanwhile, prepare the dough from bread mix in a bowl the flour with spelt flour.
In a glass melt the yeast with warm water and sugar.
Combine it with the flour with a pinch of salt and Knead together warm water just enough to obtain a smooth and homogeneous dough.
Let rise for about 45 minutes in a warm place away from drafts.
After this time, divide the dough into two parts.
Stendetele with a rolling pin and a half round pan lined a low for pizza (covered in parchment paper), pour in the mixture of chestnuts and cover with the second half.
The sealed edges and prick the surface with the prongs of a fork.
Bake the cake in the oven already warm, at 180 degrees for about 40 minutes.
Finely chop the Rosemary with the clove of garlic.
In a small frying pan you heat the oil, add the chopped herbs and let it FRY for a few minutes.
Serve warm pie at room temperature, sprinkled with scented oil and cut into slices.
Ingredients and dosing for 4 persons
- 80 g of potatoes
- 80 g of dried beans
- 80 g of dried chestnuts
- 250 g of spelt flour
- 100 g of white flour
- 1/2 teaspoon of lyophilized yeast
- 1 teaspoon of sugar
- 1 egg
- 6 tablespoons of olive oil extra virgin
- Salt
- 2 sprigs of rosemary
- 1 clove of garlic