Method: Knead the flours with the oil, salt, warm water and baking powder. Make a dough ball, cover with cling film and leave to stand.
In a pan, fry the sliced spring onion and the fresh, peeled broad beans in oil. Add a little water and cook (the beans should remain quite firm). Season with salt and pepper. Leave to cool. Take the dough, separate into smaller dough balls and roll them out quite thinly, each with a diameter of around 15 cm. On a part of the dough circle, place pieces of Primosale and the broad bean mixture. Roll it up, gathering in the edges to form a roulade in order to avoid any filling coming out during cooking.
Place the roulades on a baking sheet, brush with a mixture of water and oil and sprinkle with grated Torregio cheese. Cook in the oven for 25-30 minutes at 180°C. The roulades can be served hot or at room temperature.
ALTERNATIVE: you can replace the wholemeal flours with white flour (Italian type ‘0’ or ‘00’ flour).