RUSTICA OF CARASAU BREAD AND GREEN BEANS

INGREDIENTS

gr. 500 green beans, 500 zucchini, a medium onion, salt, 200 g ricotta (better than sheep), 2 or 3 tablespoons extra olive oil, 50 g grated parmesan cheese, ½ liter of vegetable broth, 200 g carasau bread, chopped basil or marjoram leaves.

PROCEDURE

Peel the green beans, wash them and boil them in salted water for 10 minutes (or steam, al dente) and keep aside. Prepare the vegetable broth with celery, carrot and onion or with the nut, and keep aside. Wash the zucchini and cut them into fine rings, slice the onion and put everything in a pot with ½ cup of water and a little salt to cook for 15/20 minutes over low heat. Let it cool and then add the ricotta, the chopped herbs and the cooked green beans cut into small pieces, mix with a

fork.

At this point, prepare it RUSTICA:

Grease a baking pan and cover the bottom with carasau bread, cover with a few spoonfuls of vegetables and ricotta. Form another layer of carasau bread, drizzle with a ladle of broth, a sprinkling of Parmesan cheese and a little oil. Top with vegetables and cottage cheese. Continue the layers, finishing with vegetables and ricotta, broth, Parmesan cheese and a drizzle of oil. Bake for 20 minutes at 180 degrees (when the oven is already hot).

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