Drive away with green broad beans and ricotta
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Light panzerotti, baked in the oven
ingredients
servings
4
Type 1 wheat flour
100 oz
Semolina
200 oz
Natural mineral water
150 oz
Dried sourdough starter
4 oz
Salt
4 oz
Extra virgin olive oil
2 spoons
Diced peeled tomatoes
to taste
Basil
to taste
Garlic
1 wedge
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Light panzerotti, baked in the oven
Light panzerotti, baked in the oven
ready in
7 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The panzerotti are one of the great classics when it comes to picnic or walking food. In this version, rich in vegetables and baked, they are presented in a light garment!
preparation
step 1
In a large bowl, melt the yeast in the water. Add the salt and flour a little at a time. Knead it first with a wooden spoon, then by hand until it is smooth.
step 2
Form a ball with the dough, put it in a bowl and cover it with plastic wrap. Place the bowl in the oven off and let rise at least until doubled (it may take 4 to 6 hours).
step 3
At the end of the rising process, recover the dough and divide it into 8 balls more or less of the same weight. Place them on a lightly floured shelf and cover them with plastic wrap.
step 4
Meanwhile prepare the filling. This recipe can fit in a large number of different variants. For the tomato filling I took a piece of chopped tomatoes and I added chopped basil leaves and chopped garlic.
step 5
Retrieve the balls of dough, roll them out with a rolling pin in order to obtain discs of about 15 cm in diameter. Place the filling in the center and close the panzerotti sealing the edges well.
step 6
Then place them on a baking sheet covered with parchment paper and cover them again with the transparent film making them rest for about 20 minutes. Meanwhile, heat the oven to 220 ° C, then brush the surface with a dash of oil.
step 7
Cook them for about 15 - 20 minutes, then let them cool on a grill for a few moments before serving.
