Ingredients (for 4 people)
For the dough
250 g of RusticOtto
140 ml of water
2 tablespoons of oil
1 level teaspoon of salt
 
To brush
Extra virgin olive oil q.s.
 
For the cream
240 g of drained and rinsed cannellini beans
200 g of feta
2 tablespoons of lemon juice
Salt and pepper q.s.
 
To finish
Chopped chives q.s.

Directions
In a bowl, combine the RuticOtto mix, water, salt and oil, then knead for 5 minutes. When the mixture appears smooth and homogeneous, form a ball, place it in a bowl, cover it with cling film or with a plate and let it rise for 40 minutes in a warm place.
Once the leavening is complete, help yourself with a little flour and roll out the dough creating a sheet as thin as possible (about 1mm thick), then make little holes on the surface with a fork. Cut out the dough by creating crackers of about 10x4 centimeters, arrange them on a baking sheet previously lined with parchment paper, brush them with oil and cook them for 10/12 minutes at 220° if in static mode or at 200° if in ventilated mode.
Once cooked, let them cool on a wire rack and prepare the cream: just blend all the ingredients together for a few seconds, until it is smooth and creamy, then serve it sprinkled with chives to accompany the crackers.



In cooperation with Stefano Cavada