Servings:
4
Prep time:
40
Cooking time:
70
INGREDIENTS
- - 200 g of beans
- - 4 zucchini
- - 100 g of wheat flour
- - 50 g of white flour
- - 15 leaves of sage
- - 2 cloves of garlic
- - 1 tablespoon poppy seeds
- - 1 teaspoon grated lemon rind
- - Extra virgin olive oil
- - salt
- - oregano
INSTRUCTIONS
- Boil the beans for 40 minutes, then toss with a tablespoon of olive oil and a little salt and oregano. Let them become tasty.
- Chop the sage and mix quickly in 2 tablespoons of olive oil.
- Mix the wheat flour with white flour, a pinch of salt, sage oil and a little water. Cover the dough and let rest for 30 minutes.
- Saute the garlic in a little oil, add the zucchini into pieces, add salt and let them cook for 10 minutes. Then remove the garlic and mix the zucchini with the lemon rind.
- Roll out the dough thinly, then spread the zucchini cream on the pastry, let free one to two inches of the edge. Spread the beans, wrap the dough over itself making carefully the strudel and close the edges. Brush them with a little oil or bottom of the zucchini, sprinkle with poppy seeds and bake at 180 ° C for 30 minutes.
