![Drive away with green broad beans and ricotta Drive away with green broad beans and ricotta](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1524757891/vmsxtz2fwfoz8esnctwg.jpg)
Drive away with green broad beans and ricotta
starters from Italy
Savory biscuits with dried tomatoes!
Savory biscuits with dried tomatoes!
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Fast and delicious aperitif!
In the bowl, collect the flour and the chopped cold butter. Helping with a fork or fingers, we work the butter with the flour, until you have a mixture full of small crumbs of butter.
If we use our hands, we crumble the butter with the flour using the fingertips. Add the salt and grated parmesan.
If you use dried tomatoes in salt, wash them so as to remove the excess of flavor and tamp well with a sheet of absorbent paper. I used those in oil and I limited myself to drain and dry them with oil in excess, so that they did not make the dough too wet.
Cut them into small pieces and add to the mixture of butter and flour. Add the water a little at a time, kneading quickly until you get a compact dough. We do not work too much the dough at this point otherwise we heat the butter that is likely to melt.
We create a loaf (I made two for the first time) that we wrap in transparent film and place in the fridge for half an hour. After resting, roll out with a rolling pin on a lightly floured surface to a thickness of less than half a centimeter, cutting the biscuits.
Knead the leftovers, spread and cut, until the dough is used up. We place in a pan lined with parchment paper and bake at 200 degrees for about 20 minutes.
Let's check that they are well browned and let it cool on a wire rack before eating them! Beware of how we handle them when they are hot, they are very delicate!