Rustic pie

Preparation:

Preparation: Put the chestnuts and broad beans to soak in cold water in separate bowls for 12 hours. Remove the skins from the chestnuts and boil them with the broad beans in plenty of salted water for 1 hour and 20 minutes. When almost cooked (after about 50/55 minutes) add the peeled potatoes and finish cooking. Drain everything well, put it in a mixer and blend it together with the egg. Meanwhile, prepare the bread dough by mixing the white flour with the spelled flour in a bowl. In a glass, dissolve the yeast with warm water and sugar. Add it to the flour with a pinch of salt and mix, adding just enough warm water to obtain a smooth and homogeneous dough. Let rise for about 45 minutes in a warm place away from draughts. After this time, divide the dough into two parts. Roll them out with a rolling pin and line a low round pan for pizza with one half (covered with parchment paper), pour in the chestnut mixture and cover with the second half. Seal the edges well and prick the surface with the prongs of a fork. Bake the cake in a preheated oven at 180 degrees for about 40 minutes. Finely chop the rosemary with the garlic clove. Heat the oil in a small pan, add the chopped herbs and let it fry for a few minutes. Serve the cake warm at room temperature, sprinkled with scented oil and cut into slices.