Prepares a dough with 300 gr. flour, 60 gr. of fresh butter, two eggs, a pinch of saffron, salt and pepper.
Put the dough in the fridge for half an hour. In a pan, preferably earthenware, prepare the ingredients for the stuffing, about 500 gr. of fresh beans shelled. Today we can safely use frozen ones, even out of season provided that not too large. Cook beans with a little salted water with chopped, rather abundant, ham. Mix 300 grams of fresh ricotta with 100 grams of Parmigiano cheese and 50 grams. Emmenthal cheese diced along with two fresh eggs.
Once the beans are cooked, after they soaked up, almost completely, their cooking liquid and mix them with cheeses. We will split into two portions the dough prepared: a larger one of about ¾ of the whole, in a mould with butter, then fill it with the mixture and cover it with very thin slices of Emmental, about 50 gr., like a kind of roof protection and, in conclusion, we will complete with the other third of the dough that will be placed on the whole as a kind of cover. Bring a brush soaked in egg yolk to cover the “pie” and put it in the oven at about 180 degrees for a minimum of 45 minutes. If the “cover” tends to become darker protect it with a sheet of aluminum so it does not take too much color. The best combination with wine is always a fresh white. Valuable experience with a “Bianco del Beato” (Fattoria dei Barbi, Cinelli – Colombini) at 10 degrees Celsius temperature.
(The recipe comes from Renaissance manuscripts, remembered by Messisburgo and Scappi – Taken from the “Ricettario del Cocò Senese” by Giovanni Righi Parenti)