Servings:
4
Prep time:
40
Cooking time:
60
INGREDIENTS
- - 70 g of small green lentils
- - 250 grams of broccoli
- - 100 g of wheat flour
- - 100 g of wheat flour type 00
- - 12 nuts
- - 5 g of yeast, compressed
- - 1 teaspoon of chopped parsley
- - Oil
- - salt
- - Nutmeg
INSTRUCTIONS
- Soak the lentils for an hour.
- Mix together the whole wheat flour and the white one, then form a fountain on a pastry surface, pour the yeast dissolved in half a glass of warm water into the cavity, a pinch of salt and rosemary. Carefully work the ingredients, adding water if necessary to obtain a very soft dough. Place it in a closed container and let stand for at least 60 minutes.
- Reduce the broccoli into florets and steam cook them until they are very tender, drain and collect the liquid, dilute it with more water if needed until you get to 200 ml and pour it in a pressure cooker.
- Drain the lentils and transfer them into the pressure cooker. From the whistle on, cook for 20 minutes slowly. Then place them in a tray and let them cool.
- Blend the broccoli with a little salt, plenty of nutmeg and 2 tablespoons of olive oil. Season the lentils with this broccoli cream, parsley, the coarsely chopped walnuts and a tablespoon of olive oil.
- Divide the dough into 4 balls and roll them out very thin so you get 4 discs. Place them in a baking tray lined with baking paper, brush the edges with a little water, stuff the middle of each with lentils and seal sealing the edges well with a fork.
- Bake the panzerottis at 190 ° C for about 25 minutes. Serve warm or lukewarm accompanied by a mixed salad.
