Mini pies of pumpkin and chards
Tortine salate di zucca e coste
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Ingredients for the dough
200 g wholemeal flour (spelt, kamut, wheat)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
100 ml of water
Ingredients for the filling
1 large onion
300 g pumpkin bean peeled diced
1 brick of tofu to the natural
500 g of chards
nutmeg to taste
salt
shoyu
2 tablespoons extra virgin olive oil
Dough preparation
Make a paste with the flour, salt, oil and water. Must be smooth and compact and should stand one hour.
Preparing filling
Blanch the bean curd for 15 minutes.
Wash and blanch the herbs in salted water.
Drain and allow to cool.
Cut the onion and sauté in olive oil with pumpkin, lower the heat and stew the vegetables.
Add crumbled tofu with your hands, mix well with the vegetables and cook 5 minutes.
Wring out the herbs and cut them into thin, then merge them to the filling by adjusting the flavor with some grated nutmeg and shoyu.
Roll out the dough very thin and place in a greased or parchment paper; put the filling and cover with another sheet and close tightly with a fork along the edge.
Prick the dough with a fork and bake in preheated oven at 180° C for 30 minutes.
Once cooked, brush with water and shoyu and put back in the oven for 3 minutes to get a nice golden brown.
Serve warm.
Ricetta di Manuela Palestra - Associazione di Laboratorio di Cucina Naturale
