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    Grana PadanoBaked goodsMeatLactose free

    Panzerotti with cooked ham, Grana Padano cheese and broad bean cream

    Group 393Medium
    Group 3824-6 per.
    T490 min

    Senza Lattosio

    Ingredients

    • 500 g flour
    • 200 g shelled broad beans
    • 300 g water
    • 150 g Grana Padano
    • 100 g cooked ham
    • 10 g brewer’s yeast
    • 1 teaspoon sugar
    • 20 g extra virgin olive oil
    • Salt
    • Pepper

    Preparation

    STEP 1

    Pour the sifted flour into a bowl, make a well and in the centre put the crumbled brewer’s yeast, sugar, 20 g of extra virgin olive oil and start pouring in 300 g of water, stirring with a fork from the centre outwards, slowly incorporating the flour.

    STEP 2

    Add a pinch of salt and start kneading with your hands to obtain a soft, smooth dough. Form into a ball, cover with a cloth and leave to rise for 1 hour.

    STEP 3

    Blanch the broad beans in plenty of salted water, drain them and then blend them in a blender with a little extra virgin olive oil, salt and pepper.
    When you have obtained a smooth cream, add the finely grated Grana Padano cheese, the cooked ham cut into cubes and mix thoroughly.

    STEP 4

    Roll out the panzerotti dough on a floured surface, using a rolling pin, into a 4-5 mm thick sheet.
    Cut out disks 10 cm in diameter, using a pastry cutter. In the centre, fill with a spoonful of broad bean puree, close the disks on themselves in a crescent shape and place the panzerotti on a baking tray covered with baking paper.

    STEP 5

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

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