Baked panzerotti stuffed with broccoli are a greedy and tasty (vegan) recipe to prepare naturally leavened calzone and seasonal vegetables; crumbly and highly digestible, they are made with unrefined flour and without ingredients of animal origin.
I baked panzerotti stuffed with broccoli I'm a recipe (vegan) greedy and tasty to prepare trousers a natural leavening and seasonal vegetables; crumbly and very digestible they are made with little refined flour and without ingredients of animal origin.
The sourdough and the long leavening make panzerotti with broccoli a truly irresistible dish and also suitable for those who are intolerant to yeasts. If you have little time available, it is possible to prepare the panzerotti even in advance and then reheat them a little before serving.
name="ingredients-for-4-panzerotti-with-broccoli">Ingredients for 4 panzerotti with broccoli
- 80 gr of sourdough
- 500 gr of type 2 flour
- 250 ml of water
- 15 gr of extra virgin olive oil
- 8 gr of salt
- 400 g of Sicilian broccoli already cleaned
- 1 clove of garlic
- extra extra virgin olive oil to taste
- pepper to taste
- re-milled semolina flour to taste
- additional salt to taste
- Preparation Time:
60 minutes - Cooking time:
20 minutes - Rest time:
Approximately 30 hours of leavening - Dose:
4 people to - difficulty:
low
How to prepare baked panzerotti with broccoli: procedure
- To melt the sourdough in the water and add it to a large bowl containing the flour,
- iniziare to knead and incorporate to follow the oil and then the salt,
- continue to knead for a few minutes,
- then cover with the food film in contact so as not to dry the dough on the surface and let it rise until it doubles its volume,
- leavening once done put the dough on a pastry board lightly floured with semolina,
- knead again and divide the compound into four equal parts,
- to form with each a small ball, place it on a floured surface, cover it with a cloth and wait for it to rise doubling again.
- Meantime boil the broccoli in a little water, when cooked add the clean and finely chopped garlic, a little oil, salt, pepper and brown well, then let it cool completely.
- When the dough balls will be ready, deflate them with your fingertips and spread them with your hands until you get a thickness of about half a centimeter (if you prefer to flatten them with a rolling pin)
- season each disc with the broccoli, close them on themselves, taking care to seal the edges well by squeezing them with your fingers.
- Lining now a pan with parchment paper, oil it and place the trousers inside it,
- oil them on the surface and pierce them with the tines of a fork,
- cook then in a hot oven at 220 ° for about twenty minutes or in any case until they are golden brown on both sides.
