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    Panzerotti with ham, Grana Padano and broad bean cream sauce

    Group 393Medium
    Group 3824-6 people
    T430 min + 1h


    • 500 g flour
    • 200 g broad beans without pods
    • 150 g Grana Padano
    • 100 g ham
    • 10 g fresh yeast
    • 1 tsp sugar
    • 20 g extra virgin olive oil
    • Salt
    • Pepper




    STEP 1

    Sift the flour in a bowl, make a well and add the crumbled yeast, sugar, olive oil and start slowly pouring in 300 g of water while mixing with a fork, working from the middle outwards.

    STEP 2

    Season with a pinch of salt and knead until the dough is soft and smooth. Make a ball, cover it with a cloth, and leave it to rise for 1 hour.
    Blanch the broad beans in salted water, drain and blitz in a blender with a drizzle of olive oil, salt and pepper. Once smooth and creamy, add the finely grated Grana Padano and diced ham and mix well.
    Using a rolling pin, roll the dough for the panzerotti on a surface dusted with flour until 4-5 mm thick.

    STEP 3

    Cut out 10 cm disks with a pastry cutter. Put a spoonful of broad bean purée on each disk; fold the disks in half and seal the edges; place the half-moon shaped panzerotti on a baking tray lined with baking paper.

    STEP 4

    Brush the panzerotti with oil and bake in a preheated oven at 180°C for 20 minutes, until golden.
    Serve warm.