Ingredients
- 500 g flour 0
- 200 g shelled beans
- 150 g pecorino cheese
- 70 g salami
- 70 g extra virgin olive oil
- 10 g fresh brewer's yeast
- salt
Duration: 1 h 15 min
Level: Middle
Dose: 16 pieces
FOR PASTA
Knead the flour with 300 g of water and the crumbled yeast, until you obtain a smooth and homogeneous mixture. Then add 20 g of oil and 10 g of salt, then collect it in a ball, put it in a bowl, cover it with a damp cloth and let it rise in the oven off with a bowl of hot water next to it, until its volume has doubled.
FOR THE STUFFING
Blanch the beans in salted water for a couple of minutes, drain them in cold water, remove the skin and blend them.
Grate roughly the pecorino; cut the salami into cubes and mix them with the blended broad beans.
FOR PANZEROTTI
flour the work surface and roll out the dough, making a sheet of 4-5 mm thick. Cut out 15-16 discs (ø 9 cm). Spread a spoonful of filling in the center of each; wet the edges of the disc and close it half-moon, giving the shape of the panzerotto.
distributed the panzerotti on a baking tray lined with parchment paper, brush them with a brine obtained by mixing 50 g of water and 50 g of oil. Let them rise again for 15 minutes, always in the oven turned off with the bowl of hot water.
Bake the panzerotti in the fan oven at 220 ° C for about 15 minutes.
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