Mix the flours with a drizzle of oil and a pinch of salt.
Add the water a little at a time until the dough becomes elastic.
Work it on the countertop and form a ball.
Cover with plastic wrap and refrigerate for about an hour.
Meanwhile, slice the zucchini into rounds and sauté them in a pan with garlic, oil and a few mint leaves until soft.
Then blend the zucchini with the quagliata, more mint, salt and pepper, until you get a cream.
Also prepare the salad by cutting the cherry tomatoes into chunks and seasoning them with oil, oregano and salt.
Cook the chanterelles in a pan with oil and garlic, then deglaze with half a glass of white wine.
Toast the pine nuts and use them as the final topping.
Take the dough from the fridge and divide it into three parts on the work surface.
Roll out 3 fairly thin round sheets with a rolling pin.
Heat a pan of suitable diameter and cook the sheets without seasoning for a few minutes, turning them often.
Fill with all the prepared components as desired and fold into a half-moon.
As an alternative to Genoese quagliata, you can use ricotta mixed with yogurt.
Store the preparations in the refrigerator
The Bitta flatbread is versatile; it can be cooked briefly to keep a soft texture or longer for better crispiness.
Italia, Liguria
| Energy (kcal) | 185.09 |
| Carbohydrates (g) | 26.49 |
| of which Sugars (g) | 2.05 |
| Fat (g) | 5.28 |
| of which Saturates (g) | 1.32 |
| Protein (g) | 7.76 |
| Fiber (g) | 4.13 |
| Sale (g) | 0.03 |
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