Servings:
4
Prep time:
35
Cooking time:
35
INGREDIENTS
- - 350 g of beans
- - 2 onions
- - 1 bunch of marjoram
- - 16 cherry tomatoes
- - 100 g of white flour
- - 75 g of whole wheat flour
- - 150 g of cottage cheese
- - ½ cup of milk
- - Baking paper
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Peel the onions, wash them, slice them finely and put them in a pan with 2-3 tablespoons of olive oil and a little salt, cover and cook on low heat for about 15 minutes.
- Aside trim, wash and dry the fresh marjoram, wash and dry the tomatoes by removing the small green, coat a baking sheet with parchment paper.
- Mix the two flours with a pinch of salt, the warm onion and mix with enough cold water to form a homogeneous mixture, cover and let stand briefly.
- Divide the dough into 12 pieces and roll an oval shape all very finely in order to obtain thin layers of about 15 cm long and 6 wide ones. Brush the edges with a little milk.
- Arrrange the beans lengthwise on the leaves spaced 1 cm, and seal the edges giving the shape of a whole pod. Place them in the baking pan one next to another.
- Bake the pan at 190 ° C for 18-20 minutes. Aside blend the remaining beans, marjoram, a pinch of salt, ricotta and just enough milk to get a soft cream.
- Cut the tomatoes into small pieces, mix with cream and serve it with the warmed pods.
