Drive away with green broad beans and ricotta
single courses from Italy
translated by Italian with
Simple trousers to prepare and ready in a few minutes
Pour flour (375g mix from Ginevanna for panepizza, 375g nutrifree bread mix), salt and yeast into a large bowl and mix them slightly.
Add oil and little at a time to water and knead. It may serve you a little more or less water than the one indicated, it depends on many factors. You have to have a soft dough to the touch and dry.
By using instant yeast it is not necessary to rest the dough, so you can proceed immediately to prepare your trousers.
For each calzone take about 55 / 60g of dough, this way you should get 24 in total.
Spread every dough and place the filling in the center. Seal the edges well or baking the tomato will come out.
I cooked them first in the frying pan for a few minutes to get a nice golden surface and then put them in a 180 ° oven for 5 to 10 minutes to make sure the dough was well cooked.
I happen to have the outside well cooked (and tending to burn) but when it opens the inside is raw, so I prefer the passage in the oven.
If you just have enough to cook in a pot, it will be even faster!