Panzerotti with ham, Grana Padano and broad bean cream sauce

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Panzerotti with ham, Grana Padano and broad bean cream sauce


. Difficulty: Medium . Serves: 4/6 people . Preparation time: 30 minutes + 1 hour rising time
Lactose free Lactose free


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


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