Drive away with green broad beans and ricotta
2 recipes
Baked wholemeal panzerotti
ingredients
servings
4
Wholewheat flour
250 oz
Water
120 fl oz
Chia seeds
2 spoons
Ricotta cheese
150 oz
Champignon mushrooms
250 oz
Tomato sauce, without salt
4 spoons
Salt
1 pinch
Garlic
1 wedge
Parsley
2 sprigs
Pepper
1 pinch
Bakery products from Italy - Lombardia
Baked wholemeal panzerotti
Baked wholemeal panzerotti
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For a light but tasty dinner
preparation
step 1
In a non-stick pan, add 2 cm of water with garlic and finely chopped parsley.
step 2
Add the previously cleaned and cut mushrooms and cook them until the water is absorbed. Add pepper to taste.
step 3
Take the flour, add salt and water and knead for 5 minutes. Then make 8 small balls of the same size and leave to rest in the refrigerator for 15 minutes.
step 4
Take the balls and roll them out with a rolling pin adding flour on the work surface. Form circles (they don't have to be regular)
step 5
In the center put a spoonful of tomato sauce with oregano, a spoonful of ricotta and mushrooms. Fold in half and mash the edges with a fork. Do this for the rest of the panzerotti.
step 6
Put in a static oven for 15/20 minutes at 200
